Harvest Pecan Pumpkin Hummus
(pictured with Cookie Dough Hummus, right)
Combining all the flavours of candied yams, this hummus is the quintessential balance of savoury and sweet.
1/3 cup (80 mL) pecan halves, plus 1 Tbsp (15 mL) chopped pecans, for garnish
2 garlic cloves, minced
1 1/2 cups (350 mL) cooked chickpeas
1/2 cup (125 mL) pumpkin purée (canned or fresh) or sweet potato purée
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) grainy mustard
2 tsp (10 mL) maple syrup
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) ground pepper
1/4 tsp (1 mL) dried ginger or 1 tsp (5 mL) minced fresh ginger
1/8 tsp (0.5 mL) ground nutmeg
In food processor, pulse halved pecans and garlic until paste forms. Add remaining ingredients and purée until smooth, stopping to scrape down sides if necessary.
Transfer to serving bowl and garnish with additional chopped pecans. Serve at room temperature with soft pita bread, crackers, or crudités, or use as a condiment on sandwiches, salads, or baguette.
Hummus can be kept covered in refrigerator for up to 1 week.
Serves 6.
Each serving contains: 127 calories; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates (4 g sugars, 3 g fibre); 233 mg sodium
source: "Heightened Hummus", alive #383, September 2014
Harvest Pecan Pumpkin Hummus
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Sheet Pan Golden Tofu Medley
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.