Happy Halloween! I had every intention of bringing you a special, cute halloweeny recipe today. But let's be real... I am not a full time blogger, I am a researcher at MIT working crazy hours. Honestly, I think you guys appreciate that about me: most of my recipes are reasonable for busy real people to carry out. This week has been flooded with deadlines so I didn't have time to pre-write and experiment in the kitchen this weekend, thus, there is no special recipe. Probably next week, I'll get around to trying and posting the healthy candied apple recipe I've been wanting to create. Or maybe not!
Anyways, today's recipe is sure to please. I made it up for the first time a few weeks ago when I had friends visiting for HOCR. I made three types of hummus: two rather standard and this experimental one. I anticipated that this would be the last to go, since pumpkin hummus is, well, different. Instead, when I arrived home from lab on the day I had presented the hummus, it was almost gone! I was informed that this is because it has an almost peanut buttery flavor. And let's be honest: everyone loves chickpeas! Chickpeas are the foundation for favorites like hummus and falafel, are a complete protein, and are a great source of fiber, vitamin B9, and manganese. Pumpkin is also a nutritional powerhouse, which we already know!
1 can chickpeas (or 1.5c cooked), washed and drained
1/2 can pumpkin puree (or 3/4c fresh pumpkin puree)
1t maple syrup
Combine all ingredients in food processor and blend until smooth. Enjoy with vegetables or pita bread!