Thursday, November 10, 2011
Thirty Second Thursdays: Festive Hummus
As a self-professed chocoholic and baked goods aficionado, I have found that eliminating these staples from my diet, even temporarily, is quite challenging. As such, I am wracking my brain for substitutes to appease a very demanding sweet tooth! After trying chocolate chickpea dip over a year ago, I thought that something along these lines sounded promising. Melding the aromas of fall with a sweet twist on a favorite Mediterranean spread, I came to my favorite part of Thanksgiving: winter squash baked into a golden crust. Ok, maybe no golden crust.
Pumpkin Pie Hummus
1/2 cup dry garbanzo beans, soaked overnight and boiled to softness
1/4 cup liquid saved from beans
1 small pumpkin (I used carnival squash), roasted and peeled (this is a limit food and can be omitted)
1 tbs cinnamon
15-20 drops vanilla stevia (or to taste)
1 tbs raw tahini
1-2 tbs almond milk
Place all ingredients, except stevia, in the food processor. Combine until pretty smooth. Add additional almond milk as needed. You may need less if you don't use the pumpkin. Add stevia in 5-10 drop intervals until you reach the desired sweetness.
Dip celery or carrots. Eat by the spoonful (I mean, who does that...?). Check out other healthier treats at this week's Slightly Indulgent Tuesdays.
Subscribe to: Post Comments (Atom)
academic agriculture almond amaranth animals apples apricot asparagus avocado baking banana bars basil beans bees beets berries biodiversity blog action day blueberries book bread Cabbage Cake carob carrots cashew cauliflower celery chard Cheese cherry chickpeas chocolate chocolate with a soul Cinnamon rolls climate change coconut coffee commodities conflict conservation contest cookies corn crisp cucumber culture dairy daring bakers dates deforestation dess dessert eggplant eggs Environment Ethics fair trade fennel figs film fish Food Waste Foodie blogroll Frugal Foodie Gardening garlic gender ginger gluten-free GMO grains granola grapes Greens hazelnut health history Holiday honey horseradish human rights hunger ice cream Indian Kale Kiwi kohlrabi lemon lentils lime Live Below the Line livestock macarons mango markets melon mint muffin Munchable Soapbox mushrooms nutrition nuts okra olive oil onion orange organic pasta Pastry peaches peanut butter Pears peas peppers Pie pistachio plum policy pollution potatoes poverty Produce of the Week protein quinoa Rabe raw resources restaurants rhubarb risotto root vegetables salad seafood sesame smoothie social justice SOS soup spinach Squash stevia strawberry sunchoke sunflower seeds sustainability sweet potato tea tempeh Tofu tomato tradition trains Travel Turnip Vegan Vegan MoFo water wheat berries winter squash zucchini
Post a Comment