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Fall Greetings — Pumpkin Sage and Sunflower Seed Spread

September 29, 2012

Crunchy leaves; a coolness in the air;
Rich deep colors and branches so bare.
Clear starry skies; a harvest moon bright;
Pumpkins, haystacks and scarecrow’s delight! — Teri Anderson

Calendar says fall has arrived.

Pumpkins are greeting at every store front. I can almost hear them sing  joyous notes of fall’s arrival. But the weather here is in a different mood.

Seems like it is reluctant to let summer go. It is still holding on to its one wing.

But even though the days are still hot here, evenings get cooler. Shorter days are of course an indication of the season’s arrival. Sites of pumpkin patches confirm fall’s presence.

Summer during the day and fall in the evenings! We are enjoying best of both seasons.

When it comes to cooking, I am staying with simple and cool dishes. Soups and stews are not on my menu yet.

To welcome fall, I made this pumpkin- sage spread with sunflower seeds. It is an earthy season-friendly recipe that requires no cooking. A few simple ingredients from pantry is all we need to make this delicious spread or dip. It has earthiness and crunch from sunflower seeds and tartness from lime. Sage complements pumpkin and the other ingredients.


1 clove of garlic
1 cup roasted sunflower seeds plus for garnish
15-20 sage leaves plus for garnish
1 15-oz can garbanzo beans, rinsed and drained
1 15-oz can pureed pumpkin
Sea salt to taste
1 teaspoon freshly ground cumin plus for garnish
pinch of chili flakes, optional
Juice of 1 lime or to taste
¼ cup light olive oil
¼ cup water
Pinch of sweet paprika, optional

In a food processor, pulse garlic clove a couple times. Add sunflower seeds. Pulse until coarsely chopped. Mix in garbanzo beans, pumpkin puree, salt, cumin, chili flakes, juice of lime, olive oil and puree adding water slowly to get the desired consistency. If you like the crunch of sunflower seeds, keep it a little coarse.

Transfer to a bowl. Garnish with a drizzle of olive oil, a pinch of cumin, some sunflower seeds, and sage leaves.

Serve it with your favorite chips, pita, or crackers. You can use it as a filling for ravioli as well.

Hope you like it. I would love to hear your thoughts.

Here is a picture of fall sunset. 

Enjoy the season!

Take a peek at , my new blog, to find nature inspired serenity.

2 Comments leave one →
  1. October 19, 2012 8:06 am

    Glorious food and a glorious sunset photo. awesome!

    • October 19, 2012 11:22 pm

      Thank you. I have been enjoying beautiful sunsets. A new one everyday! Wait for them with curiosity.

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