Pumpkin Hummus

Hummus is one of my favorite things to make. It’s perfect for almost every kind of situation and by simply creating a seasonal blend; you can really “wow” your guests with different variations. Simply provide some fresh bread/pita or some nicely cut vegetables and use it as a dip. It’s quite filling and satisfying.

Hummus goes great in flatbreads, sandwiches, purees, and dips. With the combination of seeds and nuts in one element, I lean heavily on making hummus as a go-to simple dish that is sure to please everyone.  I suggest toasting some bread, pita, or naan with chive oil and cutting some fresh veggies down. I’d also accent this with a garnish of toasted seeds/nuts or pickled veggies. 

Traditionally this dish is based off chickpeas, but I’ve found restaurants all over the place using any legume and then calling it a hummus. I would not call this a classical dish at all. I cook American cuisine and it’s a melting pot of local cuisine influenced by an influx of immigration.

This will really be something unique for you to enjoy so do so irresponsibly with an adult beverage. Cheers!

Pumpkin Hummus

Prep time: 5-7 minutes

Cook time: 5 minutes

Ingredients:

1 can cannellini beans

8 Tablespoons pumpkin puree

1 juice and zest of lemon or orange

2 Tablespoons Tahini

1 clove roasted garlic (or half clove raw, 1 teaspoons garlic powder)

Salt and pepper

Stock

Smoked paprika

ground cinnamon

sweet and salty pumpkin seeds

Directions:

1. Combine all ingredients (except salt, pepper, and stock) into a blender
2. Begin to blend.
3. Slowly add stock and thin until you reach your desired consistency.
4. Season to taste.
5. Finish with smoked paprika, sweet and salty pumpkin seeds, and cinnamon

Sweet and Salty Pumpkin Seeds

Happy Halloween!

It’s that time of year again to pick out the most ridiculous thing in your wardrobe (easier for some than others), throw it together with some spooky accessories and douse yourself in fake blood – all while overindulging in your favorite chocolate or candy. So what’s an alternative to these sugary/salty snacks that will infiltrate your life for the next week to a month?

Chances are you are planning on carving a pumpkin tonight, or already have; and you will have a decent amount of seeds leftover. These (along with any other squash seed) are a huge source of nutrients and helps fight cancer cells, as well as aide your autoimmune system. So I’m suggesting utilizing this natural hand-food into something delicious.

I’ve found these little guys make one of my favorite snacks! In this recipe, I roast the seeds for about an hour and a half at 225; however, after doing a bit of research I found that you shouldn’t roast them longer than 20 minutes or so because it starts to break down the fat molecules. I haven’t noticed a huge difference in this personally and I prefer the seed to be more crispy/crunchy than anything else.

Here’s what I really wanted to get at in this post.  I recently discovered a trick of the trade when it comes to removing the seeds from the squash pulp, and I want to share it with you. Ok, its pretty simple, but so much easier.

Simply place your seeds in a container, and fill with water. Let it sit for an hour or so to really hydrate the pulp.

At this point, you will be able to easily pull the seeds away from the pulp without getting your hands coated in that squash residue. 

Place the seeds and pulp in separate containers. You can keep the pulp if you want and add it to a puree, or use it in your stock. Take the seeds and place into a strainer to allow remaining liquid and water to drain.

Prep time: 30 minutes

Cook time: 1-1 1/2 hrs

Ingredients:

Pumpkin seeds (drained)

olive oil (enough to lightly coat seeds)

Favorite spice blend or use the following simple jerk seasoning 

1 Tablespoon sea salt

2 Tablespoon brown sugar in the raw or maple sugar

2 tsp smoked paprika

1 tsp cumin (ground)

1/2 tsp dark chili powder

1/2 tsp cinnamon (ground)

1/2 tsp thyme (dry)

Directions: 

Toss pumpkin seeds in olive, avocado seed, or coconut oil (just enough to lightly coat)

Place on sheet tray and put into an oven at 225 for 1-2 hour or until crispy/crunchy

Once cooled, toss in your favorite spice blend and store in a cool, dry place.