Hi all, I'm back from vacation and hope to have a write-up of my trip to Montreal soon. Tons of vegan options in that lovely city...we ate very well! In the meantime, back to our regularly scheduled pumpkin frenzy. Six more days till Halloween, Halloween, Halloween! Six more days till Halloween, silver shamrock!
1 15-oz. can chickpeas, drained and rinsed
1/2 cup pumpkin puree, canned or homemade
2 Tbsp. tahini
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. salt
2 cloves garlic, chopped
Puree all ingredients in food processor until creamy. Thin with water as desired (I used 1 Tbsp.) and puree again.
Great with pita or crackers, it (or any hummus, really) also makes a great pizza topping if you don't have any faux cheese shreds on hand...especially sprinkled with some quick homemade parmesan and kalamata olives.
Check it out...Chocolate-Covered Katie is giving away some Artisana Coconut Butter. The contest ends tomorrow, so be sure to put in your entry ASAP.
Also...Blogger users, can you tell me if there's a way to go back and edit an old post without re-publishing it and sending it to everyone's feeds again? I noticed a misprint in a recipe that I'd like to fix. Thanks!