Friday, August 23, 2013

Recipe: Pumpkin Hummus

Pumpkin Hummus

1 (15 oz) can Garbanzo Beans (Chickpeas)
3/4 c. Pumpkin Puree
1/2 tsp. Salt
1/2 tsp. ground Cinnamon
1/2 tsp. Cumin
1/4 tsp. ground Ancho Chili Pepper
1 tsp. (or one large clove) minced Garlic
2 tbsp. Lemon Juice (or juice from one lemon)
1/4 c. Extra Virgin Olive Oil
1/2 c. Water
** 1/4 c. Smoky Pumpkin Seeds, ground

So why pumpkin hummus? WHY NOT PUMPKIN HUMMUS?!

1) Jenn loves everything pumpkin.
2) Jenn wants autumn to be ALL THE TIME
3) Jenn's been dying to make her own hummus from scratch!

So how did I make it?

Throw all of the above into a blender and cross your fingers. 
Okay... So I started with this recipe here from "Cooking with Trader Joe's." As it happened, I had just gotten back from a trip to TJ's! So when I realized that I didn't have any lemons or tahini paste... I said, Fuck it! And made it anyway.

While I found sesame seeds in my cupboard to make tahini from scratch with, I knew I had some Smokey Pumpkin Seeds handy from NatureBox. (Which is healthy snack food service that's totally worth it! Click here to check it out.) So, I used a makeshift mortar and pestle--terrible idea--and ground them down as fine as my patience would last. Into the blender the went!

For my first batch o' hummus, it's pretty damn good! Next time, (or tomorrow...), I will absolutely be amping up the spices. But for now, it's a super healthy dip where the pumpkin flavor totally shines through! I'll call it a success.

Yield: about 2 1/2 cups 
NUTRITION: Serving size: 1oz (2 tbs); Calories: 57; Total Fat: 3.7g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 130.8mg; Potassium: 1.8mg; Total Carbs: 4.9g; Fiber: 1.5g; Sugars: 0.3g; Protein: 1.6g; Vitamin A: 22.6%; Vitamin C: 0.3%; Calcium: 0.8%; Iron: 1.1%

% based on a 2,000 calorie diet

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