I realize Halloween is over, but can you handle one more pumpkin recipe? I know I can, but then again, I could eat pumpkin pie every day whole year round. For others less out of their gourd for gourds, now that it’s November, pumpkin fatigue may have set in. Understandable. But I hope you’ll make an exception for this Pumpkin Hummus recipe, because not only is it easy, unique, and tasty, it’s also super fun to make with DIY fall-shard tortilla chips.
Aren’t they cute?
When it comes to making hummus, the main thing that usually stands in my way is that I suffer from what I think of as Tahini Block. As in, I really, really don’t want to spend eleven bucks on a jar of ground sesame seeds when all I’ll use is a couple of tablespoons at the most. Therefore, I generally refrain from homemade hummus unless I can use a tahini-free recipe. This one fits that description! Though tahini adds a signature flavor, as a general rule hummus is extremely adaptable. As long as it starts with beans and ends up with a nice consistency, I say you’re safe to call it authentic even if no tahini is involved.
Now let’s talk tortilla. DIY fall shaped tortilla chips, to be exact. Of course you could buy tortilla chips at the store–I mean, who really needs to make their own chips?–but once you’ve cut your own shapes with delightful fall-themed cookie cutters, there’s no going back. Pumpkin and leaf-shaped dippers add a whole extra layer of seasonal character alongside this pumpkin hummus.
So for your next play date, Thanksgiving potluck, or Tahini Avoiders Anonymous meeting, give this fun combination a try!
Pumpkin Hummus + Fall Tortilla Chips
A savory, tahini-free pumpkin hummus paired with fun DIY tortilla chips!
To make the hummus:
Place garlic clove in the bowl of a food processor and run on low briefly to mince. Add all remaining ingredients and process until smooth. Serve garnished with pepitas, if desired.
To make the chips:
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
Using fall-themed cookie cutters, cut shapes out of tortillas. (You can either discard the remaining tortilla scraps or include them for other, funky-shaped chips.) Spray both sides of cutouts lightly with olive oil cooking spray, then sprinkle to taste with herbs and spices. (Or for sweet chips, try sprinkling with cinnamon and sugar.)
Place on prepared baking sheet and bake 7 minutes, then flip chips and bake another 7 minutes. Serve with pumpkin hummus.
A Love Letter to Food Original Recipe
Fall may not technically start until tomorrow, but I’m calling it. My fall decorations are going up and I am ready to go Full Throttle Pumpkin. Are you?
I must say, however, that this year I am learning from previous pumpkin mistakes. Last fall, I made numerous batches of pumpkin butter and sold it to friends, family, and my husband’s co-workers. Major pumpkin love! When I circled back to see if anyone wanted to purchase a second round, though, the response was almost always the same: “We love it, but we haven’t used it up yet.”
That’s where these Pumpkin Butter Muffins come in. As far as I know, pumpkin butter is a beloved seasonal treat, but most people don’t eat enough toast to use up a whole jar of it as a spread. That means it’s time to get a little creative, because the last thing you want is for this pumpkin-y deliciousness to go to waste.
Swirling creamy pumpkin butter into tender muffins is a great way to use that extra bit of it hanging around in your fridge–and makes for a colorful breakfast that screams autumnal goodness. And hey, who’s to stop you from slathering more pumpkin butter on top of these after they come out of the oven? Not I!
Pumpkin Butter Muffins
Who's ready for fall? These pumpkin butter muffins are a great way to use everyone's favorite seasonal spread!
Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.
A Love Letter to Food Original Recipe.
I think if I were a chickpea, I wouldn’t be very happy. Poor chickpeas. They’re always getting mashed, pounded, and ground up for things like hummus and falafel, or playing second fiddle as a side dish to meat. It’s rare that you eat anything in which chickpeas in their whole, unadulterated form take center stage. Can’t we give these little guys their time to shine?
Why yes, we can, in the form of Roasted Chickpea Pitas!
This tasty vegetarian Mediterranean meal features whole chickpeas roasted in a piquant blend of seasonings and paired with caramelized red onions. Finished off with some spinach, tomato, and creamy tzatziki sauce in a whole wheat pita, it’s a super healthy choice for dinner or a one-dish lunch. Every time I eat it, even without adding a side, it keeps me full for hours–probably because of all the “good carbs” found in the whole wheat and beans. Plus, chickpeas contain plenty of protein and even a little unsaturated fat. Can you really go wrong by adding more of them to your diet?
So if I were a chickpea, I’d like to think I’d approve of this recipe (even though I’d have to be roasted in a 400 degree oven). Worth it.
Roasted Chickpea Pitas
Spiced roasted chickpeas and cool tzatziki sauce make a hearty filling in these pitas.
For the roasted chickpeas:
Make the chickpea filling:
Preheat oven to 400 degrees and spray a large baking sheet with cooking spray.
In a large bowl, stir together chickpeas and sliced red onions. Pour olive oil and all spices over the mixture, stir to toss, and spread on the prepared baking sheet. Bake 20 minutes, stirring once halfway through baking.
Make the tzatziki sauce:
Meanwhile, make the tzatziki sauce by combining all ingredients in a small bowl.
Assemble the pitas:
Assemble the pitas by filling them with the chickpea mixture, tzatziki sauce, spinach, tomato, and/or feta.
A friend of mine recently posted a bit of a rant on Facebook about food blogs that make you scroll through 6,000 pictures and an 800 word banal anecdote before you can actually get to the recipe. I get it. Certainly, recipes are the main reason people visit food blogs…at least, I assume so. That’s the reason I visit food blogs, anyway. We’re not here for the story of how your dog is so adorable and that somehow relates to this casserole, or how you spilled all your Worcestershire and were forced to make this sauce with soy sauce instead. (“But it turned out AMAZING!”)
The truth is, though, as a food blogger, sometimes it’s a bit of a stretch to come up with anything meaningful to say about, say, a salad that just came together on a weeknight and was good enough to share. Cause that’s kind of the whole story. And people end up trying way too hard, when maybe the recipe can speak for itself.
Sorta the case with this Vanilla Chai Granola. All I’ve really got to say is: it’s tasty, easy, and goes great with some Siggi’s vanilla yogurt and some strawberries in a breakfast parfait. Other than that, I could see it as a unique topping for a fruit crumble or a simple start to the day with a splash of milk.
So since I’m not talking your ear off about the recipe…can you forgive a couple extra pictures? 😉
Vanilla Chai Granola
A mixture of warmth and sweetness make this Vanilla Chai Granola a special breakfast treat!
Preheat oven to 300 degrees and spray a baking sheet with non-stick cooking spray. In a large bowl, stir together oats, pecans, and almonds.
In a medium bowl, combine canola oil, maple syrup, brown sugar, and vanilla.
In a small bowl, combine cinnamon, ginger, cardamom, cloves, coriander, and salt.
Pour oil mixture over oat mixture and stir to coat, then do the same with the spice mixture over all.
Spread in a layer on the baking sheet and bake about 45 minutes, stirring every 15 minutes. Store in an airtight container at room temperature.
A Love Letter to Food Original Recipe.