Pumpkin Hummus with Sage Balsamic and Pomegranite

 

It's time for Thanksgiving!! I love Thanksgiving because clearly food is involved, along with family, wine, and fires. I also love Thanksgiving because we cut down our Christmas tree the day after. It is such an exciting time to kick off the holiday season, reflect on all your blessings, and enjoy seriously delicious food.

This hummus is the perfect appetizer for any holiday get together! It is quick to make and has the perfect combination of savory earthy sage, creamy pumpkin, and crunchy tart pomegranate seeds...oh and balsamic glaze for a sweet note! Everyone will be asking for this recipe when they try it, Ill let you decide if you want to share how easy it is or not...

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To begin, we need to caramelize some onion and cook a clove of garlic. Place a saute pan over medium-low heat with 1 tbs of olive oil. Add in the sliced onion and 1 whole clove of garlic. I did not chop or mince the garlic since it will end up being blended and will slowly cook with the onions. Cook for 20 minutes or until onions caramelize.

In a blender, add 1 can of drained Garbanzo/Chick Peas along with the caramelized onions and garlic clove. To the blender, also add the tahini, pumpkin puree, lemon juice, olive oil, salt, balsamic vinegar, onion powder. Blend until smooth and place the hummus into a bowl for flavors to sit and mix. 

To top the hummus, make a balsamic glaze by reducing 1/4 cup of balsamic vinegar over medium heat in a saute pan. Cook until bubbly and reduced to a syrup. Drizzle over the hummus, top with chopped sage and popmegrant seeds!

 

 

WHAT YOU'LL NEED

  • 1 15 oz Can Garbanzo Beans
  • 1/4 cup Tahini
  • 1/2 cup Pumpkin Puree
  • Juice of half a Lemon
  • 2-3 tbs Olive Oil
  • 1 clove of Garlic
  • 1 tsp Onion Powder
  • 1/2 cup sliced Vidalia Onion
  • 1 tbs Olive Oil
  • 1 tsp Salt
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Pomegranate Seeds
  • 1 tbs Sage

STEP BY STEP.

  1. Heat a saute pan over medium-low heat with 1 tbs of Olive oil. Add in the sliced onion and 1 whole clove of garlic. Cook until onions are caramelized, 20 minutes.
  2. Drain a can of Garbanzo beans and place in a blender. To the blender, add the caramelized onions and clove of garlic from the saute pan, along with 1/4 cup Balsamic vinegar, onion powder, salt, tahini, lemon juice, pumpkin puree, and olive oil. Blend on high until smooth, adding 2-3 tbs of the olive oil depending on how smooth you wish it to be.
  3. Place the pumpkin hummus in a bowl to sit. While it is sitting, we will reduce balsamic vinegar to be a glaze. Add 1/4 cup to a saute pan over medium heat and let it bubble until it reduces to a syrup.
  4. Drizzle the balsamic glaze over the pumpkin hummus, sprinkle the chopped sage, and pomegranate seeds. Serve with crackers and veggies.