Smooth and creamy then topped with sautéed garlic chips, pepitas, and fresh sage, this delicious Pumpkin Hummus has amazing flavor. It’s guaranteed to become a regular on your Fall party buffet. We like to serve it with toasted pita chips, but it’s just as delicious with fresh veggies.
15-ounce can Cannellini beans
¾ cup pureed pumpkin, fresh or canned
2 tablespoons lemon juice
2 tablespoons tahini
½ teaspoon ground roasted cumin
½ teaspoon smoked paprika
¼ teaspoon coriander
1 pinch cayenne pepper
Sage, Garlic and Pepita Topping
3 tablespoons olive oil
2 cloves garlic, thinly sliced
8-10 small sage leaves
¼ cup pepitas
For serving: Toasted Pita Bread
Rinse and drain the cannellini beans. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, roasted cumin, smoked paprika, coriander, and cayenne. Purée until creamy and smooth, scraping down the sides as needed. Add salt and pepper to taste. Process again until incorporated. Pour into a serving bowl and swirl to create grooves in the surface to hold the topping.
For the Topping: Heat the olive oil in a sauté pan over medium heat. Add garlic, sage, and pepitas and sauté for a few minutes to brown slightly. Pour over the pumpkin hummus and serve with warm toasted pita bread.
Delicately flaky, tall, and full of melted smoked cheddar cheese and thinly sliced sage. Perfect for a Fall Breakfast to go along with this easy Apple Butter recipe.
3 pounds apple, mix of sweet and tart apples, peeled, cored, chopped
3 cups apple cider
1 cup granulated sugar
3 three-inch cinnamon stick
8 whole cloves
½ teaspoon kosher salt
Bring apples, cider, sugar, cinnamon, cloves, and salt to a boil in a large wide pot. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated and apples are very soft, about 2 hours. Remove the cinnamon sticks and cloves. Blend with an immersion blend or place in a high-speed blender and process until smooth. Place in four one-cup jelly jars and refrigerate or freeze.
Sage & Smoked Cheddar Biscuits
4 cups White Lily flour, plus more for cutting
2 tablespoons baking powder
1 tablespoon baking soda
2 teaspoons coarse salt
2 cups grated smoked cheddar
2 tablespoons chopped fresh sage
¾ cup cold unsalted butter, cut into cubes
1 ½ cups buttermilk
Preheat the oven to 450˚F. In a large bowl whisk together the flour, baking powder, baking soda, and salt. Add cheddar and sage and whisk to combine. Add butter and cut into the flour with butter with a pastry cutter until the mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and with a wooden spoon stir until just combined.
Turn dough out onto a lightly floured work surface and knead just until it comes together. Gently pat unto a large round. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 3-inch round biscuit cutter, cut out the biscuits. Cut until you have 12 biscuits by rerolling and cut scraps. Place biscuits on a baking sheet, 1 ½ inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature with the Apple Butter.