Jenny and I are jetting off on a quick little business / pleasure trip next week and I could not be more excited to have a tiny little break. I need one pretty bad because little things are starting to set me off. Like when my landlord comes and blocks the entire driveway to everyone that lives here instead of pulling up into an empty parking spot to water the ‘front lawn’ which is really dirt. Or when you’re at the vet and the crazy lady next to you asks what is wrong with your cat, and you tell her, and she responds with “maybe it’s just time to let go, you know?” At that moment in time I could only picture myself as Grumpy Cat and the word NO floating above my head in all caps while my expression says everything. So me being a grumpy cat these days, all I want to do is watch Nashville on TV and eat snacks. Lucky for me (and you) we have this fall inspired Savory Pumpkin Hummus. I really love hummus situations because it’s so easy make. This one with pumpkin is my new favorite. The pumpkin is such a nice departure from your typical hummus flavor and I really love the flavor of this savory hummus with the garlic and cinnamon. So satisfying! Excuse me while I pig out on my new found love of Savory Pumpkin Hummus and try to de-grumpify myself. Bye!
Savory Pumpkin Hummus
Serves 4 to 6
1 (14.5 ounce) can chick peas, drained
1 cup pumpkin puree
2 cloves roasted garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 tablespoons coconut oil (extra virgin olive oil is fine, but the results will vary)
1 tablespoon tahini
salt and pepper to taste
baked pita crisps:
2 pitas, each cut into 5 long triangles
1 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1. pumpkin hummus: Place all ingredients into a food processor and puree until smooth. Season with salt and pepper. Serve with pita crisps.
2. baked pita crisps: Preheat oven to 375˚F. Line pita triangles onto a baking sheet and brush each side with oil. Mix remaining ingredients in a small bowl and sprinkle over pita triangles, both sides. Bake for 7 to 10 minutes or until triangles have crisped up and turned golden brown. Serve with hummus.