<h1 class="pgc-h-arrow-right" data-track="1" > white bean pumpkin hummus</h1>
This hummus is worth doing. Get ready to experience fluffy, creamy, smoked, spiced dips that can be completed in exactly 10 minutes.
<h1 class="pgc-h-arrow-right" data-track="8" > the origin of hummus</h1>
Like many foods, the exact source of hummus is disputed. But it is believed that the earliest recipes appeared in recipes of the 13th century.
Hummus is Arabic and means only "chickpeas". Chickpeas have been cultivated in the Middle East and India for thousands of years.
Hummus tahini (often referred to as "hummus") is made with chickpeas, tahini, garlic, and lemon. This is a common dish in Turkish, Lebanese, Syrian and Egyptian cuisine. Now, it has spread worldwide.
This version was inspired by the concept of hummus, as it is a creamy dip for beans and tahini. But it uses white beans instead of chickpeas and infuses flavors like pumpkin, sage, and more!
<h1 class="pgc-h-arrow-right" data-track="14" > how to make hummus</h1>
It all started with a mixture of white beans and pumpkins, plus lemon, tahini and black smoke, seasonal spices and salt. Then we add a tablespoon of sautéed sage seeds in olive oil!
Just look at the color of the roasted pumpkin, the delicious color of sage! Don't you want to give it a try?
Hope you enjoy this hummus.
This will be ideal for a snack paired with vegetables and pita cakes during the week. This will also be a great appetizer for hosting parties or gatherings.
<h1 class="pgc-h-arrow-right" data-track="22" >which bean pumpkin hummus</h1>
10 minutes of fluffy and delicious white bean hummus infused with pumpkin, lemon and sage! A perfect spice, hearty, wholesome dip or autumn snack!
Preparation time: 10 minutes
Total time: 10 minutes
Serving Size: 1/4 cup
Course: Dip
Cuisine: Mediterranean, Middle Eastern, vegetarian
<h1 class="pgc-h-arrow-right" data-track="34" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="36" > dip</h1>
1 x 15 oz can of white beans
2/3 cup unsweetened pumpkin puree
2 Tablespoons lemon juice
2 tbsp tahini
1/2 teaspoon sea salt
1/2 teaspoon cumin powder
1/2 teaspoon smoked paprika
1 pinch nutmeg
1 pinch of cinnamon
1 pinch of chili pepper
<h1 class="pgc-h-arrow-right" data-track="47" > sage</h1>
1-2 tablespoons olive oil
3 tablespoons chopped fresh sage
<h1 class="pgc-h-arrow-right" data-track="51" > ingredients (optional</h1>).
Pita crepe
Fresh parsley
Fluffy pita bread
Fresh vegetables (such as carrots and beets)
<h1 class="pgc-h-arrow-right" data-track="57" > production instructions</h1>
Rinse with a fine strainer and drain the white beans. It is then added to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon and chili peppers. Stir to a creamy and smooth shape, then scrape off as needed.
Heat the oil in a small frying pan or pan over medium heat. Add sage and stir-fry for a few minutes to make it slightly brown. It is then sent to a food processor and pulsed in.
Taste and adjust the seasoning as needed, adding more salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smoking, tahini for nuts, olive oil for cream, or chili for heating.
Serve now with pita slices and a selection of vegetables. Alternatively, it is also possible to refrigerate until frozen for about 3-4 hours to obtain a thicker creamy dip. Store leftover food in the refrigerator for up to 5 to 7 days.
<h1 class="pgc-h-arrow-right" data-track="63" > notes</h1>
*Baked pita: Preheat oven to 375 F (176 C). Cut the pita into bite-sized triangles and coat with avocado oil (or other neutral oil). Place them evenly on a pan to bake them well. Bake for 8 to 12 minutes or until light brown. Remove it from the oven and allow it to cool before serving. Sprinkle with salt if desired. *According to the written recipe, the leaching amount is about 1 3/4 cups. *Nutritional information is based on a rough estimate using less oil and no optional ingredients.
<h1 class="pgc-h-arrow-right" data-track="65" > nutrition (1 in 7 servings).</h1>
Serving Size: 1 serving
Calories: 99
Carbohydrates: 11.2 g
Protein 3.9 g
Fat: 4.4 g
Saturated fat: 0.6 g
Sodium: 245 mg
Fiber: 4.6 g
Sugar 1.4 g