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10.09.2013

Pumpkin Hummus

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.




Pumpkin Humus

Ingredients:
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

Directions:

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 
  










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14 comments:

  1. Fun!! I like that you kept chickpeas in this recipe - I'm definitely trying this!

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    Replies
    1. Chickpeas are so mild in flavor they work in sweet or savory. It's great! I hope you enjoy it.

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  2. What a great hummus...and what a great blog! I can totally relate to that feeling of exhaustion. I just had my first baby this summer and it adds a whole new layer of challenge to blogging! Thank you for sharing this recipe though! Looks perfect for fall!

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    Replies
    1. Thank you so much!! Oh goodness I sympathize with you. I started my blog when I was pregnant with baby #3 and I kind of dropped off the map for awhile until I found my balance. Congrats on your new little one, an so glad you found my blog!

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    2. Carrie I know your pain...blogging aint easy chica! Especially with little ones at home and I am working part time right now as well and my blog has def suffered unfortunately as of late. I admire your dedication and your beautiful and creative work so much. Try and squeeze in a rest my friend and keep up the delicious work, you inspire me to get back on track! XO Nicole

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  3. Que espetáculo!
    Kiss, Susana
    Nota: Ver o passatempo a decorrer no meu blog:
    http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html

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  4. Is the Tahini essential to the recipe? It's the only thing I don't have on-hand!

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    Replies
    1. You don't have to add it. However it adds a nice nutty flavor to the hummus. If you have sesame oil on hand you can substitute half of your olive oil for that and you can get the same type of flavor.

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  5. Hello perfect Thanksgiving Hummus!

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    Replies
    1. Right?! I know it will be on our table for an appetizer during the football game.

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  6. Pumpkin Hummus! I'm also looking for a new way to make hummus, and pumpkin sounds great and perfect for fall.

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  7. making this now! so excited!! my fave part is how you pointed out the sea salt mess hahhahahahaahah i love you.

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  8. Omg yum!! I love this recipe and I know my husband will eat it up quick!

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I love your comments and any feedback. Please let me know what you think!