I found this recipe by googling 'Pumpkin Hummus'. You can follow this link to the original on Cooking Light's website (I omitted the fresh parsley and toasted pumpkin seeds). I first heard of pumpkin hummus in a magazine interview with Ewan McGregor in which he eats the aforementioned health snack. Pumpkin hummus sounded delicious, and, though, I might not look as sexy eating it as Ewan McGregor, I wanted a piece of the pie (pun intended).
When Joe invited me to a Harry Potter and the Deathly Hallows book discussion, I thought it the perfect opportunity to make pumpkin hummus (pumpkins are for Halloween as Halloween is for Harry Potter). I made it the day before to make sure it wasn't disgusting and it wasn't! It was so delicious that I might never make traditional hummus again. I brought it to the party with Whole Wheat Pita chips (pitas cut into wedges and toasted at 350 degrees), cucumber (very refreshing), and red pepper (brings out the sweetness). If you make one recipe from this blog, please make this one!
Pumpkin Hummus
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 teaspoon – 1 tablespoon olive oil
3/4 teaspoon salt
pinch of cayenne pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
Place all ingredients in a food processor, and process until smooth.
* Technically, as long as the garlic was finely minced, you could avoid using the food processor.
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