I love hummus and it’s been on my “Bucket List” of things to make for considerably too long. Like, 2 years too long. If not longer. And of course it’s so EASY to make! My mom and I ate hummus after our killer workout on Saturday while my dad, disgusted, protested that he “doesn’t like bird food!”. Whatever, pops. Your loss.
I’ve had intentions of making hummus at home. I even purchased tahini in Chicago last weekend in preparation. Once returning home and searching my recipe collection for hummus, “peanut” and “pumpkin” caught my eye. Love, and love. Sold. And strangely enough, this recipe didn’t call for tahini. Figures. By the way, did you know tahini is ground sesame seeds? I just learned that. Don’t make fun of me…
Anyways, tahini is not cheap and sometimes it can be hard to find. Chili garlic paste, on the other hand, was at my Kroger in the ethnic foods aisle and was just over $2. It’s also really, really good so I’m sure I’ll be using it in the future. So if you’re a hummus lover, hummus virgin, homemade hummus virgin, out of tahini, or you’re just totally intrigued by this recipe, you should make this! Now!
Thai Peanut Pumpkin Hummus from Cara’s Cravings
1 can chickpeas, drained, rinsed, and peeled*
1/4 cup (64gm) all natural peanut butter
1/2 cup (120gm) pumpkin puree
2 Tbsp water
1 tbsp chili garlic paste
1 tsp ground ginger
2 large scallions, chopped (white and light green parts only)
2 tsp lime juice
1/2 tsp salt
1 Tbsp chopped cilantro
Combine all ingredients in a food processor, and process until smooth. Yield: about 15 1-ounce (2 tablespoon) servings. Store tightly covered in refrigerator for up to one week.
*Peeling the skins from your chickpeas will result in a much smoother, creamier hummus. If you lightly squeeze each been between your thumb and pointer finger, the skin easily slides off and can be discarded.
Nutrition Information (per ounce): 56.9 calories; 2.5 g. fat; 0 mg. cholesterol; 167 mg. sodium; 6.9 g. carbohydrate; 2.1 g. fiber; 2.6 g. protein
Result: Holy…yum. Cara’s creations are amazing, and this is no exception. This is on the spicy side, so if you prefer something more mild, I would start with 1 teaspoon of chili garlic paste and adjust to taste. Of course I loved this as is as I love things spicy, spicy, spicy! I ate this on pitas for lunch and it was very filling and so full of flavor! ENJOY![/print_this]
Yesterday was STUNNING in central Ohio (I had a whole 4 students show up to class last night…)! I lesson planned outside at a picnic bench over my lunch break and I had freckles emerging all over my face and arms. It felt SO good to be out!
I was home by 4pm and decided to fill my planters with soil and get a few things planted. Unfortunately, everything I started indoors has died. I started things too soon and they just didn’t have enough nutrients to survive off of for so long. Oh well. I look forward to finishing my planting this weekend! Eggplant, poblanos, zucchini, and tomatoes in planters and all of my herbs — rosemary, basil, sage, oregano, parsley, and cilantro — will be in our landscaping, scattered throughout. I know this is probably a faux pas in the landscaping world, but a girl can only have so many giant planters in her terra cotta empire! 😉
Question: Do you like hummus…what’s your favorite way to eat it?
As much as I love hummus and pita, a hummus, avocado, tomato, lettuce, and balsamic vinegar sandwich is the best!
I am off to an all-day kidney conference! I’m excited! 😀 Nerd alert!
“Bird food” love,