Pureed chickpeas, tahini, pumpkin, and a bit of maple syrup make this humus a healthy seasonal snack.
Twenty one days to go until I am finished with this madness. I feel like developing recipes for the second half of the month is starting to feel... Heavy.
Not necessarily heavy as in weight. But like I'm just sluggish and weighed down. People, this is no joke.... blogging is serious buisness. I spend about 8 hours a day developing recipes, taking photos, editing, writing, and then promoting them through social media. Today is my ninth day with no day off. Did I mention the kids are home all day too so it is two jobs at the same time.
I kinda need a nap
Today for #30DaysOfPumpkin,we have pumpkin humus.
Not as strange as you may think. This is a fun healthy spin on the traditional hummus. It's great to use as a spread or as a dip. I am rather fond of dipping my whole wheat honey pretzels in it.
1 15 oz can of chickpeas, drained and rinsed
1 cup pumpkin puree
1 tbs of tahini
1 tbs lemon juice
1 tbs olive oil
1/2 tbs maple syrup
1/4 tsp salt
Roasted pumpkin seeds for topping
In your food processor puree, chickpeas, pumpkin, tahini, lemon, olive oil, maple and syrup together until smooth.
Serve with roasted pumpkin seeds on the top and additional maple syrup optional