Carolina Kitchen: Special National Pumpkin Day celebration!
From the kitchen of Bruce’s Fabulous Foods
Cranberry Pumpkin Hummus
- 2T garlic cloves
- 4C garbanzo beans, cooked and drained
- 1/2 C tahini (ground sesame seed paste)
- 2C pumpkin, prepared
- 1T salt
- 2T ground cumin
- 1/2 T cinnamon
- 1T light honey
- 1/4 C lemon juice
- 1/4 C olive oil (more oil is optional)
- Water (optional, as necessary)
- 1C cranberries, halved
- In the food processor, process the garlic cloves until finely minced.
- To the processor bowl, add the garbanzo beans, processing until crumbly, yet smooth.
- Add the tahini, salt, cinnamon, honey and cumin.
- Continue processing until all ingredients are combined.
- The mixture should now begin to smooth out with little evidence of whole beans remaining.
- Add the lemon juice and prepared pumpkin to the processor, continuing to blend until combined. By now, the mixture should be smooth.
- Finally, drizzle in the olive oil with the processor running until all ingredients are smooth and blended. If you prefer a thinner result, you may add more oil or water, suggested at one tablespoon at a time.
- Fold the cranberries into the hummus. Serve with pita chips.
- 4C pumpkin, prepared
- 1/2 C local honey
- 1/2 C light brown sugar
- 1/2 T ground cinnamon
- 1 tsp fresh ground nutmeg
- 2C apple juice
- 2C heavy cream
- Over medium heat, combine the pumpkin, apple juice, brown sugar and honey in the stock pot, stirring briskly to combine.
- Simmer for five minutes.
- Add the cinnamon and fresh ground nutmeg, stirring to combine.
- Add the heavy cream and puree, using the immersion blender in the stock pot or blending portions of the bisque in the food processor until all ingredients are combined.
- Thoroughly reheat in the stock pot, but do not boil.
- Ladle into soup cups and top with chopped walnuts and cranberries and serve with your favorite turkey sandwich.