A couple weeks ago I gave you a stern warning about sharing food with friends. Seriously, if you think there’s any chance you might want leftovers of something, hide it away and pretend it doesn’t exist. This way, should your friends inhale every last bite, you’ll still get to have some later. I should have done this when I made my edamame/guacamole, which was supposed to do double-duty as football-watchin’ snack on Sunday and turkey sandwich spread throughout the week.
But I wasn’t so wise, and when Monday morning rolled around, I was scavenging the fridge for something remotely interesting to put on my sandwich. Sure, we had about seven kinds of mustard, but since the idea of edamame-guacamole was already planted, mustard just wasn’t doing it for me.
Five o’clock couldn’t come fast enough that day so I could race home and whip up something equally delicious in a totally different way to satisfy my desires for a more exotic turkey sandwich. I craved something nutty and spicy and sweet, and I found it in Thai Peanut Pumpkin Hummus.
This time, I kept it all to myself (ok, fine, I let my husband have some too.) Be seriously careful if you choose to serve this at a party, because I promise your guests will make all gone of it. And you’ll have none left for your sandwiches, or for dunking carrots or pita chips at midnight, or whatever else you dream of doing with it (and I do hope you’ll tell me all about those dreams, because I’m sure this hummus has crazy big potential for major deliciousness.)
Thai Peanut Pumpkin Hummus
1 can chickpeas, drained, rinsed, and peeled*
1/4 cup (64gm) all natural peanut butter
1/2 cup (120gm) pumpkin puree
2 tablespoons water
1 tablespoon chili garlic paste
1 teaspoon ground ginger
2 large scallions, chopped (white and light green parts only)
2 teaspoons lime juice
1/2 teaspoon salt
1 tablespoon chopped cilantro
Combine all ingredients in a food processor, and process until smooth.
Garnish with additional chili paste and cilantro, if desired.
Makes about 15 1-ounce servings. Store tightly covered in refrigerator for up to one week.
*Peeling the skins from your chickpeas will result in a much smoother, creamier hummus. It’s not nearly as annoying as it sounds, and I promise those extra five minutes to prepare this will be totally worth it.
Servings Per Recipe: 15
Amount Per Serving
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 180.1 mg
Total Carbs: 6.8 g
Dietary Fiber: 2.3 g
Protein: 2.5 g