Tuesday, November 15, 2011

No, I mean break-dance fighting


Up until about a week ago, canned pumpkin has been no where to be found in DC. Okay, I'm being a little dramatic, I couldn't find it at either the Harris Teeter or the Safeway supermarket near my house. So, craving all things pumpkin, I decided to go to the extreme. I went out, I bought a pumpkin and I made my own puree.

Did you know how easy this was to do? It was super easy. First you go out and buy a "pie" or "sugar" pumpkin. I'll let you in on a secret, I bought mine at Home Depot. Yep. Then you split it down the center, scoop out its guts, and place it face down in a glass baking dish. Stick it in a preheated oven at 350 degrees for 45 minutes to an hour and you are done. Let it cool, scoop out the soft pumpkin goodness and mash. Nothing to it.

Though not quite as quick and easy as popping open a can, it is less processed, tastes fresher and you get about twice as much. When I was done, I made my favorite pumpkin whoopee pies and pumpkin hummus. Yum. I also roasted the seeds for garnish and to snack on.

Pumpkin Hummus (inspired by Running to the Kitchen)
Makes about 2 cups
  • 1 can (15 oz) chickpeas, drained & rinsed
  • 1 cup pumpkin puree
  • 1 1/2 tablespoons tahini
  • 1 clove of garlic
  • 1/2 teaspoon cumin
  • juice of half a lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Toasted pumpkin seeds for garnish
Directions

In a food processor, combine all ingredients except olive oil and toasted pumpkin seeds and pulse until coarsely chopped.


Slowly add olive oil in small increments as food processor is running until it reaches desired consistency. You may want to scrape down the sides once or twice while processing.


Have you ever made your own pumpkin puree?

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