Since I'm the "healthy" one among my relatives, I'll probably take some kind of salad. My family sort of expects it. However, since I like to try out new recipes, I'd like to take something else, a side dish perhaps. Today's recipe, Pumpkin Hummus, just might be the one.
You might think that pumpkin and hummus sounds like a strange combination, but they go well together! Honestly, I think I prefer it to regular hummus now. I took a small bowl of it to our Life Group this past weekend and received several positive comments on the unique flavor.
If you're still undecided on a Thanksgiving dish, take this one to your family's dinner. Set it on the table with some fresh vegetables, such as celery sticks, sugar snap peas, and carrots, and watch it disappear!
Pumpkin Hummus
1 recipe Hummus
1 (15-ounce) can pumpkin
Prepare Hummus as directed. Keep Hummus in food processor, and add pumpkin. Puree for 30 seconds or until mixture is well blended. Transfer to a medium-sized bowl. Refrigerate, or serve immediately.
Yield: 10 servings (serving size: about 1/4 cup)
Recipe Notes
- Use as a dip with fresh vegetables, such as celery sticks, carrots, sugar snap peas, zucchini slices, and/or bell peppers.
- Serve with Sesame Seed Rice Crackers.
- Hummus has more flavor after it has been refrigerated at least 24 hours before serving. Prepare large quantities of hummus at one time. It can be refrigerated up to a week and frozen up to 3 months.
0 comments:
Post a Comment