Savory Pumpkin Sage Hummus
"help me rewrite this and make it my own make it look like a recipe - different measurements please Savory Sage Pumpkin Hummus A delightful fall twist on a classic dip! Sage pumpkin hummus with garlic is the savory pumpkin appetizer your gathering needs. INGREDIENTS 1 15 ounce can chickpeas, drained and rinsed 2/3 cup roasted pumpkin puree (help me explain how to make this) 2 tablespoons tahini 2 tablespoons lemon juice 1/2 teaspoon sea salt 1/2 teaspoon cumin 1/2 teaspoon paprika 1 pinch cayenne pepper optional 2 tablespoons olive oil 2 cloves garlic minced 8-10 leaves fresh sage chopped roasted pumpkin seeds for garnish (optional) INSTRUCTIONS In a blender or food processor bowl, combine the chickpeas, pumpkin, tahini, lemon juice, salt, cumin, paprika, and cayenne (if using). Blend until smooth and creamy, scraping down the sides if needed. In a small saucepan, warm the olive oil over medium heat, then add the garlic and sage. Cook about 2 minutes, until fragrant and browned. Scrape garlic, sage, and olive oil into the blender or food processor, and blend again to incorporate. Taste and adjust seasoning as desired. Serve right away, or store in the fridge for up to 5 days. Cold hummus will be thicker and creamier. Garnish with pumpkin seeds, a sprinkle of paprika, or fresh herbs, as desired. NOTES Serve this pumpkin hummus with pita bread, pita chips, crackers, toast, or fresh veggies. The bowl pictured here is garnished with pumpkin seeds, paprika, and an extra drizzle of olive oil, and served with crispy garlic toasts. So good!"
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