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Pumpkin Hummus

Yum

 

Perhaps it isn’t Autumn yet, but it is August, and that’s almost the same thing, right? In any case, because I have posted this recipe so early, you will have the perfect recipe for all of your fall parties – go you!

 

It’s also almost the weekend. In light of last weekend, I have a soapbox I would like to ascend.

 

Retractable leashes.

 

I hate them. I hate retractable leashes.

 

Last we my husband and I were walking our dogs in an adjacent neighborhood. They’ve always been on traditional leashes. A family walking their dog on a retractable leash came toward us and that dog attacked my poor Elijah! They couldn’t retract the leash in time. The dog made its way around my husband’s legs and bit Elijah, drawing blood. Elijah was so scared he actually slipped out of his collar and ran away. Luckily he didn’t go far. He was bleeding and terrified. When we confronted the dog owner about getting their information so we could see a vet they dared to say that it was our dog who attacked! Anyway, needless to say, they wouldn’t give us their information. We called animal control, which proved to be a dead end. We also contacted their leasing office, and it looks like the landlord has some recourse there.

 

In any case, Elijah is ok – just a little shaken up. That said, an aggressive dog on a extendable leash is as good as no leash at all. It’s really like the worst idea ever.

 

Hey, you know what I do like? This hummus. Seriously, amazing stuff – especially if you like fall flavors. Happy weekend everyone!

 

pumpkin1

 

 

Recipe adapted from Pinch of Yum.

 

Roasted Garlic & Rosemary Pumpkin Hummus

Roasted Garlic & Rosemary Pumpkin Hummus

Ingredients

  1. • 1-2 cloves garlic
  2. • 2 tablespoons olive oil
  3. • 2 tablespoons water
  4. • 1 can chickpeas, drained, rinsed and shelled
  5. • ? cup pumpkin puree
  6. • 1 tablespoon honey
  7. • ½ teaspoon finely minced fresh rosemary (more to taste)
  8. • salt to taste

Instructions

  1. To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat.
  2. Reserve the garlic-infused olive oil for blending.
  3. Remember to pinch the shells off the chickpeas for a smoother hummus.
  4. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the minced rosemary.
  5. For garnish top with garlic-infused olive oil and a sprig of rosemary.
http://www.miriinthevillage.com/2014/08/pumpkin-hummus.html

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