Pumpkin Spice Dip with Brown Butter Sage Dip
Makes: 1 1/2 - 2 cups and serves 6-8
1 1/2 tbsp grass-fed ghee
5 fresh sage leaves
1 can white beans (also called cannelloni) drained and rinsed
3/4 cup pumpkin puree (not pumpkin pie mix!)
1 tbsp extra virgin olive oil
2 tbsp tahini
2 tbsp 100% pure maple syrup
2 tsp cinnamon
1/4 tsp nutmeg
salt/pepper to taste
Pumpkin seeds & fresh sage for garnish
Add ghee to a small saucepan over medium-high heat and allow it to completely melt. When it begins to brown, swirl it around for about 2 minutes until it becomes golden color and smells nice and nutty! Turn off the heat and add the sage. Set aside to cool Add the remaining ingredients to a food processor with the browned butter and sage. Pulse until smooth. May take a few minutes!
Season with salt/pepper.
Scoop the dip into a bowl and garnish with pumpkin seeds and sage!
Serve with crackers, fruit or veggies.
*recipe compliment of my friend Lindsay from Weeknight Bite