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.
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!