October 26, 2011
You know what’s really scary? The massive amount of sweets about to enter your home. This Halloween, have a tasty (healthy!) pumpkin hummus on hand to keep mummy’s hands out of the kids’ candy bowls.
Pumpkin Hummus
By Lucinda Hutson for Edible Austin
Ingredients
1 t. cumin seeds
1 t. coriander seeds
½ t. allspice berries
4 cloves garlic
1 19-oz. can garbanzo beans, rinsed and drained
1 15-oz. can pumpkin (unsweetened)
3 T. (or more) organic tahini
Zest of 1 lemon
Juice of 3 lemons
3 T. (or more) olive oil
2 or more t. chipotle powder or crushed, dried ancho chile
Salt and pepper to taste
Methods/steps
In a skillet, toast the cumin and coriander seeds briefly until fragrant and set aside. When cool, grind toasted seeds with the allspice in an electric spice grinder, and set aside. In a food processor with the motor running, add garlic cloves and then the garbanzos, pumpkin, tahini, lemon zest and juice. Sprinkle in the freshly ground spices, chipotle powder and salt. Slowly drizzle in enough olive oil to make it light and fluffy. Chill for several hours then garnish with cilantro and toasted pumpkin seeds, and serve with red bell pepper wedges, tostado chips or pita crisps.
Attention moms on the move: We hooked up with lifestyle company Gaiam to give away The Pink Power: Flat Abs 5 Ways DVD from SHAPE Magazine, a pink yoga mat and pink water bottle. Consider additional DVDs as stocking stuffers—$1 from each purchase goes to The Breast Cancer Research Foundation. Just visit us on Facebook for a chance to win.
 pumpkin hummus on hand to keep mummy’s hands out of the kids’ candy bowls.
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