Stuffing Hummus

Excerpted from The Colorful Family Table by Ilene Godofsky Moreno

Stuffing is by far my favorite holiday food of all time. It’s just so cozy, and the combination of rosemary, thyme, and sage feels like the epitome of fall flavor to me. If you’re also on “Team Stuffing,” this hummus is for you! Whether you spread it on crackers, serve it as a dip for carrots, or eat it by the spoonful, it’s a delicious way to switch up your hummus routine with the season’s favorite flavors.

2 tablespoons olive oil, divided
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
1/4 cup tahini
2 tablespoons vegetable broth
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh sage (or 1 teaspoon dried)
Salt and black pepper, to taste

Heat 1 tablespoon of the olive oil in a small pan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is translucent.

Transfer the onion and garlic to a blender or food processor. Add the chickpeas, tahini, vegetable broth, remaining 1 tablespoon olive oil, rosemary, thyme,sage, salt, and pepper, and blend until smooth.

Transfer to a serving dish or storage container and place in the refrigerator to chill for at least 30 minutes before serving.

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