Happy post turkey fest! After fasting for the Jewish high holidays Friday and Saturday I was pretty good at not over eating for a change. Ate some delicious turkey with friends and they made gluten free gravy so I could partake. In thanks, I prepare a personal triumph: vegan, wheat free pumpkin pie that was devoured with heaping spoonfuls of Healthy Top vegan whipping cream (worst name ever) that is made from almonds and cashews. For the first recipe from the weekend I share spicy pumpkin hummus. I got this recipe from this months Food and Drink magazine and it turned out wonderfully creamy. I would recommend a bit more cayenne but that is definitely a personal preference.
I should have the pumpkin pie recipe up this evening. Have a great Tuesday!
This recipes is from Food and Drink, Autumn, 2011.
Spicy Pumpkin Hummus
1 can chickpeas, drained and rinsed well
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup water
3 tbsp tahini
1/2 cup canned unsweetened pumpkin puree
1 tsp cumin
3/4 tsp salt
1/4 cayenne pepper, or to taste
1/3 cup olive oil
1. Place chickpeas, garlic, lemon juice, water and tahini in food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running drizzle in olive oil until blended. Taste and add more lemon juice or cayenne pepper if needed.
