We're back with our monthly food post from YBC's Food Writer Allison. You may remember a while ago on Instagram, I did a poll for what type of recipe you wanted to see — more YBC® Ingredient Challenges or something more seasonal. You chose seasonal so here you are - the perfect fall appetizer! If you give it a try, let us know in the comments below! xoCandace
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Buying store-bought hummus is easy, but making homemade hummus is incredibly satisfying and not as daunting as one may think. It tastes amazing AND you know what's in it. I didn't sign up for scooping up potassium sorbate with my mashed chickpeas, Nationally Known Hummus Brand.
I recently was at a NYC-based restaurant chain that makes their own preservative-free hummuses. (Is hummuses a word? I’m going with it!) Invited to photograph and sample their pumpkin pie hummus, I was blown away at what a great combination it was! What I sampled was a sweeter dessert hummus - merely chickpeas, pumpkin, dates (for sweetness), and spices - and I was inspired to go the opposite route and craft a savory & herbaceous option. Pumpkin and sage is one of my all-time favorite flavor combinations, and autumn is a great time to reacquaint myself with it.
A slight aside: I found a great hummus recipe a few years back that contained pureed beets and no tahini. Some woman went off in the comments, listing the reasons it wasn't authentic hummus due to its lack of tahini. She was threatening to report the blog for misrepresenting hummus. One, I'm not sure who she'd report that to; the Hummus Police, perhaps? Two, I pray this tahini-less recipe doesn't rub her the wrong way if she randomly stumbles up it. Three, I'm still callin' this hummus and claiming artistic license. HA!
Pumpkin Hummus with Sage-Infused Oil
- 1-15.5 oz. can chickpeas, drained and rinsed or 2 cups soaked chickpeas
- 2/3 cup pumpkin puree (…don’t use pumpkin pie filling! Use pure pumpkin!)
- 2 tablespoons extra virgin olive oil (use code ‘PODCAST’ for a discount)
- 2 tablespoons water
- Salt, to taste
- 1 cup extra virgin olive oil, or preferred neutral-flavored oil
- 1/2 cup fresh sage leaves, rinsed and roughly chopped
- Feel free to add the infused oil into the hummus in place of the 2 tablespoons extra virgin olive oil. Just reverse the steps in this recipe and make the oil first!
1.) In a large food processor, combine chickpeas, pumpkin, olive oil, and water. Blend until smooth. Add more water to smooth it, if necessary. Add salt to taste.
2.) To make sage-Infused olive oil, place oil and sage leaves into a heavy-bottomed saucepan. Turn on heat to low and simmer for five minutes; do not allow oil to get hot enough to splatter or brown the sage leaves. Remove from heat and allow to sit for at least two hours. Remove sage leaves; a sieve works well here. Remaining oil can be stored in a glass container for future use!
3.) Drizzle sage-infused oil on hummus. Break out the pita chips and carrot sticks and enjoy!