Pumpkin Sage Hummus



Serves 12

1 Tablespoon of Bellisari’s Balsamic Shallot and Black Garlic Spread
1 14 ounces can garbanzo beans, drained and shelled
1 cup canned pumpkin
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon dried sage
2 tablespoons olive oil, plus more for drizzling
2 tablespoons tahini
2 tablespoons lemon juice
½  teaspoon salt
Crushed red pepper, for garnish
Sage leaves, for garnish
Puree all ingredients except sage leaves, crushed red pepper and Bellisari’s Balsamic Shallot and Black Garlic Spread in a blender or food processor until smooth.  Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of crushed red pepper Bellisari’s Balsamic Shallot and Black Garlic Spread and sage leaves. Serve with pita chips, crackers, warm naan, or fresh vegetables.

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