Tuesday, July 3, 2012

Pumpkin Hummus

wheel of colour

As of this past Friday, I can proudly announce, I am FREE. FREE AT LAST. I have finished my Master's Degree in English Literature. Well, not technically, since final grades are not in and convocation won't be for months BUT THAT IS IRRELEVANT. I am done. No more class. No more papers. No more literary theory. Unless I fail at life in the real world, become destitute and depressed, and then decide to pursue a PhD.

I don't think that will ever happen, but you never know. We live in crazy times.

In other good news: hummus! Pumpkin Hummus, to be precise. Which is totally awesome and tastes great with fresh, crunchy veggies, not to mention in wraps, on toast...you get the idea. I have made this type of hummus many times, and it has always been well received - even by non-hummus lovers.

I could try to wax eloquently on about pumpkin hummus, it's nutritional benefits (it's orange! Betacarotene! it will make you see in the dark! or it will turn you orange), and it's deliciousness...but my brain is burnt out, and telling me things like, "Nutella is a food group!" and "Watching terrible, terrible 80's movies is not a bad life choice."

So I'm going to just step back, and let you experience the hummus for yourself.

Pumpkin Hummus
Adapted from Diet, Dessert and Dogs
This hummus is delicious with a hint of spice, and the addition of pumpkin puree adds both flavour and a nutritional boost, as pumpkin is loaded with vitamin A, not to mention minerals like copper, calcium, potassium and phosphorus.

1/4 cup Lemon Juice
1/4 cup Natural Peanut Butter (or Almond Butter)
2 Garlic Cloves
1 1/2 tsp Curry Powder
1 tsp Ground Cumin
1/4 - 1/8 tsp Cayenne
1/2 tsp Salt (or to taste)
1 cup Pumpkin Puree (I used canned)
1 1/2 cups Cooked Chickpeas

1. If using dried chickpeas, soak them for at least 8 hours or over night (roughly 3/4 cup dried chickpeas will equal 1 1/2 cups cooked). After soaking, drain and rinse the chickpeas, and place in a pot with 2 cups of fresh water. Bring them to a boil and continue to boil, uncovered, for 10 minutes, then reduce heat to low and simmer for 30 minutes. Test the chickpeas, and if they're not soft enough to your taste, continue to simmer, testing every 10 minutes until the chickpeas reach your desired consistency.

Once cooked, drain and rinse the chickpeas.

2. Place all the ingredients, in the order listed, in a blender or food processor and blend/process until smooth, stopping to scrape down the sides as needed. Store in the fridge in an airtight container for up to 5 days. Enjoy!

chickpeasnatural peanut buttercloves of garlic
curry powdercumina little bit of heat
canned pumpkinpumpkin hummus

7 comments:

  1. This contains pretty much all my favourite ingredients. Yum :)

    Any idea what you are going to do now that you are finished with your degree? I graduate in a year so I like to hear about other people's experiences.

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    1. I honestly don't have any clear idea of what I'm going to do, except do my darndest to stay in Toronto and find work here. I'm currently searching for and applying to any jobs that seem even slightly interesting and which I qualify for, so just about anything to do with communications, writing, and the arts, though so many of these positions are more interested in people with an actual education in their respective fields. It's daunting, but I refuse to believe that I won't succeed somehow!

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  2. congratulations! I am about to be an undergraduate sophomore of english with a film minor and I can't wait. I love your blog, by the way! enjoy your success!

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    1. Thank you very much! And good luck to you!

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    2. I just made these with only 1 heaping cup of chickpeas and 1/2 C pumpkin and it was still amazing! thank you!

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  3. I just made this and oh my oh my my kids, my friends, my friend's kids and myself devoured it!! Brilliant :)

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    1. Thank you so much! I'm glad to hear it went over with such success. Enjoy! :)

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