It's the first day of fall! It kind of already felt like fall before today with that chill in the air, did you find that? I think it also has something to do with the kids going back to school right after the long weekend. Maybe that's why I decided to give my usual hummus a fall twist last weekend. I found the recipe in Food and Wine's Autumn issue. I really enjoyed the cumin in it. Enjoy!
Ingredients:
1 Can (540 ml) chickpeas, rinsed and drained well
2 Garlic cloves, minced
Juice from 2 lemons
1/4 Cup of water
3 Tbs. of tahini
1/2 Cup of unsweetened pumpkin puree
1 Tsp of cumin
3/4 Tsp of salt
1/4 Tsp of cayenne or to taste
1/3 Cup of olive oil
For the hummus:
Place the chickpeas, garlic, lemon juice, water and tahini in a food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running, drizzle in oil until blended. Taste and add more lemon juice or cayenne if needed.
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