Pumpkin Sage Dip
"I really need to find more ways to incorporate pumpkin into my life", said every so-called basic girl ever. Well that whole basic joke is on the rest of the world, because pumpkin is not only full of so many health benefits (like improving eyesight, strengthening digestion, and providing grounding energy), but it's also freaking delicious.
So that being said, here is a savory take on pumpkin with this yummy addition to your next veggie platter or charcuterie board. It was inspired by Weeknight Bite, and tweaked to make it completely plant-based for you guys. She originally did hers with browned butter, which I'm sure is a delicious option as well!
1 1/2 tbsp extra virgin olive oil or coconut oil 5 fresh sage leaves, roughly chopped 1 (15-ounce) can white beans (also called cannellini beans), drained and rinsed 3/4 cup pumpkin puree 1 tbsp extra virgin olive oil 2 tbsp tahini 2 tbsp 100% maple syrup 2 tsp cinnamon 1/4 tsp nutmeg Salt & pepper to taste Pumpkin seeds & fresh sage for garnish DIRECTIONS
Add olive or coconut oil to a small saucepan over medium-high heat and allow it to melt if solid. Allow the oil to heat for several minutes but not burn. Turn off the heat and add the sage. Set aside to cool.
Add the remaining ingredients into a food processor with the browned oil and sage. Pulse until smooth.
Season to taste with salt and pepper.
Scoop the dip into a bowl and garnish with fresh sage leaves and pumpkin seeds.
Serve with crackers, cheese, fruit, veggies, and nuts! Happy dipping!