Pumpkin Hummus Wasa with Air Fried Sage Leaves
Light in many ways! Lightly baked, extra-fine slices of our mildest whole grain rye flavor are in our Wasa Light Rye Crispbread. The delicate taste complements even the mildest topping. Lightly crispy…and only 60 calories per serving!
Made with:
Light Rye
Ingredients
FOR THE HUMMUS: ONE 15OZ CAN CHICKPEAS, DRAINED AND RINSED
¼ TEASPOON BAKING SODA
⅓ CUP PUMPKIN PUREE
¼ CUP TAHINI
2 TABLESPOONS FRESH LEMON JUICE
2 GARLIC CLOVES, CHOPPED
½ TEASPOON GROUND CUMIN
½ TEASPOON FINE SEA SALT
FOR THE AIR FRIED SAGE LEAVES: 24 FRESH SAGE LEAVES
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL OR PUMPKIN SEED OIL
FOR SERVING: 8 LIGHT RYE WASA
OLIVE OIL, FOR DRIZZLING
¼ CUP TOASTED PUMPKIN SEEDS
SMOKED SWEET PAPRIKA, LIGHTLY SPRINKLED
How to:
1.
In a medium saucepan combine peas with baking soda and add water to cover by 1”. Bring to a boil over high heat, then reduce heat to medium-low and simmer, uncovered, for 10 minutes. Drain chickpeas, rinse well with cold water, and drain again.
2.
Transfer chickpeas to a food processor and add pumpkin, tahini, lemon juice, garlic, cumin, and salt. Process until very smooth, scraping down sides of processor.
3.
Preheat air fryer to 400℉. In a medium bowl combine sage leaves and oil and toss well to coat the leaves. Place as many leaves as you can in air fryer in a single layer and cook for 2-3 minutes or until dry and crisp. Repeat with remaining sage leaves if you were unable to fit them all in one batch.
4.
To serve, spread hummus on Wasa. Sprinkle with pumpkin seeds, olive oil, a sprinkle of paprika, and garnish with 3 sage leaves per Wasa. Serve immediately.
5.
Reserve leftover hummus in an airtight container in the refrigerator.
KEEP EXPLORING
Looking for more recipes? Spark your immagination with all the flavours that can be combined to enjoy Wasa at its best.
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