This post was not supposed to be pumpkin hummus. I had other recipes in store for you before this hummus was even a thought. Upon realizing I had yet to post a pumpkin recipe I immediately went out and purchased a can of pumpkin puree. Trial one was some sort of chocolate pumpkin tart, but I never got to the pumpkin portion. Although the chocolate tart shell tasted delicious, it wasn’t very… photogenic… so Matt and I happily ate the scrapped tart shells while I moved on to trial two. One skillet pumpkin cornbread later I was staring at a beautiful dish that would have photographed quite nicely, but after one bite I knew it wasn’t for Lemon & Mocha. Thankfully I refuse to settle on mediocre dishes and was determined to share some pumpkin tastiness so this smooth and addictive pumpkin hummus was able to find its way to the homepage. The lesson to be had here is try, try, again, if you fall down get back up, no tart shell shall go uneaten, or something like that.

If you are looking for something light to serve before your big Thanksgiving meal next week or you simply would like something tasty to snack on and get you in the fall spirit look no further than this pumpkin hummus. Do you have five minutes and either a food processor or an immersion blender? Then you are five minutes away from savory, creamy, pumpkiny hummusy perfection. The pepita garnish provides a great crunch and nicely compliments the cumin and cinnamon spiced pumpkin flavor. What are pepitas? Well they are just shelled pumpkin seeds. I know you’re thinking I’m super smart right now, but don’t feel bad, Google taught me that just the other day! I served this hummus with cinnamon sugar pita chips, but any sort of pita chip or cracker will pair well. Another idea is to serve pumpkin hummus and roasted turkey wraps the day after Thanksgiving- now we’re talking.

Pumpkin Hummus

 

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Ingredients

• One 15-ounce can chickpeas
• 1 clove garlic
• ¾ cup pumpkin puree
• 5 tablespoons tahini paste
• 5 tablespoons olive oil
• 3 tablespoons lemon juice
• ½ teaspoon cumin
• ¼ teaspoon cinnamon
• Salt
• Pepitas for garnish

Directions

1. Drain and rinse the chickpeas to remove the excess salt. Set aside in the strainer to dry.
2. Puree the chickpeas, pumpkin, tahini, olive oil, lemon juice, cumin and cinnamon in a food processor or with an immersion blender until smooth.
3. Season with salt to taste. Top with the pepitas before serving.

3.2.1255

Lauren Uncategorized 4 Comments

Can you believe Thanksgiving is next week? It seems like I was just saying I couldn’t believe it was already November! I won’t be cooking for Thanksgiving, but I’m going to be posting Thanksgiving recipes for the next few posts for all of you who will be cooking this year. Although great as a Thanksgiving or winter holiday side dish, these French onion green beans are also easy enough for any day of the week this winter.

When I think about Thanksgiving, not only do savory side dishes and plates piled high with pie slices come to mind, but also post-turkey food comas and stomach aches. Between the mashed potatoes and gravy, sausage stuffing, sweet potato casserole and macaroni and cheese, there are many heavy side dishes that end up on the Thanksgiving table. I made these green beans as a light addition to your table that also won’t take up space in your oven. They have all the flavor of a green bean casserole without any of the creamed soup, milk or fried onions.

The original recipe called for a Lipton Onion mix packet, but I found a copycat recipe to use since I like to know exactly what ingredients I’m putting in my food (and can avoid unnecessary “ingredients” like caramel color and partially hydrogenated soybean oil). Everyone will be gobbling up their vegetables this holiday with these green beans on the menu. Enjoy!

French Onion Green Beans

 

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Yield: 12 servings

Ingredients

• 2 tablespoons unsalted butter
• 2 cups pearl onions
• 1½ pound haircots verts
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce
• ¼ cup minced dried onion
• 2 tablespoons low sodium beef bouillon powder
• 1 teaspoon onion powder
• Pinch of celery seed
• Pinch of sugar
• ½ cup white wine
• 1 tablespoon lemon juice
• Zest from 1 lemon
• Pepper to taste

Directions

1. Melt the butter over medium heat in a large sauté pan. Add the pearl onions, cover the pan and cook for 15 minutes, stirring occasionally.
2. Meanwhile, boil some water, add salt and cook haircots verts for 3 minutes. Drain and immediately place the greens into ice water until cool. Drain the greens.
3. Add the garlic, Worcestershire and spices to the onions then stir.
4. Add the wine and scrape up any brown bits from the bottom of the pan. Add the haircots verts and cook for 4 minutes. Stir in lemon juice, zest and season with pepper.

Notes

Make sure you use the low sodium beef bouillon powder or the dish will be too salty.

3.2.1255

Lauren Uncategorized 2 Comments