There are plenty of tasks to coordinate when you’re charged with hosting Thanksgiving. This Pumpkin Hummus can be made a day or two in advance and stirred up and garnished with a bit more olive oil and pumpkin seeds. It presents well as a seasonal centerpiece for an appetizer platter to greet guests upon arrival.
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Pumpkin Hummus
1 can garbanzo beans
1 cup canned pumpkin
1/4 cup maple syrup
1 garlic clove
6 sage leaves
1 tablespoon pumpkin spice
1 lemon
3-4 tablespoons olive oil
Salt
Drain and rinse garbanzo beans. Rub between your hands to remove husks, which will help make a smoother hummus. Add garbanzo beans, garlic clove and 1 cup canned pumpkin to the bowl of a food processor. Pulse to combine.
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Add maple syrup, juice from one lemon, pumpkin spice and sage leaves to the food processor. Blend on low until smooth, scraping down the sides. Add olive oil one tablespoon at a time until desired consistency is reached. Season with salt to taste (about 1/2 to 1 teaspoon).
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Serve with sliced apples and pears, crackers or raw vegetables.
