Thai Pumpkin Peanut HummusPosted: June 2, 2012
Even though it’s pouring, today’s gonna be a good day. How can I be so sure you ask? Well, let me tell you. Today Luke and I have another cake tasting! Yippee!!!
I know, I know, didn’t we settle the cake business like a month ago? Yes and no. Yes, we put down a deposit at a particular bakery, but on a second perusal of their menu, we realized there was wayyy too much cake that we didn’t taste the first time around.
And if we’re going to order a wedding cake, I best be able to taste any flavor I’m even remotely interested in, just to make sure I’m, I mean we, are getting exactly what we want. So bring on the cake!
Which is a great segway into hummus. But this isn’t just any hummus. This is probably one of the most amazing hummuses (?) I have ever tasted. The name might sound strange, but the complexity of the flavors is incredible. Pumpkin, peanut butter and scallions might seem like weird ingredients for hummus, but trust me, it works. It works so well I never want to eat a different kind of hummus again. Well, almost never.
Needless to say, this has definitely become my go-to hummus recipe.
Thai Peanut Pumpkin Hummus
Adapted from Cara’s Cravings
Makes about 2 cups
1 can chickpeas, drained, rinsed, and peeled (last step optional but so worth it)
1/4 cup all natural peanut butter
1/2 cup pumpkin puree
2 Tbsp water
1 tsp ground ginger
2 large scallions, chopped
2 tsp lime juice
1/2 tsp salt
Combine all ingredients in a food processor and puree until smooth. Add water 1 Tbsp at a time if the hummus looks too thick. Garnish with chopped parsley or cilantro if desired and store in a tightly covered container in the refrigerator. The hummus will keep for up to three weeks.