hummus and pumpkin

Tonight was the first night of pumpkin bread…probably one of the best ways to use pumpkin in my opinion. It’s dense, rich, healthy.

Pumpkin bread

1 ½ cups flour                                     Combine dry ingredients

1 tsp baking powder

1 tsp cinnamon

½ tsp. baking soda

½ tsp. salt

2 eggs (or 1 banana)                            Mix thoroughly and add into dry ingredients. Add in

1/4 cup oil (or 1/3 cup applesauce)      chips of any kind (chocolate, white chocolate etc.)

1 can pumpkin                                                   Bake at 350 for 45 min-1 hr.

¾ cup sugar                                                     25-35 minutes if muffins.

I used coconut oil and bananas and baked 2 mini loaves.
And another round of hummus. It is such a tasty and portable snack. And it is super versatile-it can go with crackers, veggies, on sandwiches, as part of a main dish. Lots of protein and healthy fats.I don’t really follow a specific recipe, but here is a guesstimate of this particular batch (I probably make it different every time!):

1 can chickpeas, 1 can white beans-some of the liquid saved for smoothing it out

2 cloves garlic

tablespoon cumin and paprika

salt to taste

1/4 cup tahini, 1/4 cup olive oil

Blend until smooth and desired consistency is reached in a food processor. I like to serve it with a little extra olive oil on top and a sprinkle of paprika. I served it with Kashi crackers since I had no pita.



About thegypsycook

I'm a 22 year old who just graduated college and moved to Dallas to look for a job and help out my 75(!)year-old cousin. I'm a type 1 diabetic runner and I love being in the kitchen-cooking, baking, cleaning.
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