an unlikely pair.

No matter how unlikely it may seem, you just never know who you’re going to hit it off with.

Who might suddenly be your new best friend.

Chick peas and pumpkin are a very unlikely combination.  Slightly unexpected.  And while they’re not quite on the level of black bean brownies, they’ll still make you step back for just a moment or two.

Chick peas and pumpkin? Who would have thought.

I still haven’t decided if this is a smooth and creamy hummus or a sweet and spicy, gingerbread dessert spread.

I have decided that I love these flavors together.  That blackstrap molasses makes everything (yes, everything!) better.  That walnuts and molasses were meant to be.  And that next next year I need to stock up with one or two more cans of pumpkin.

Serve the spread on a crispy cracker.

Or swirl it into your yogurt with a sprinkle of Natures Path Pumpkin Flax Granola.

No matter how unlikely it may seem, you just never know who you’re going to hit it off with.

Who might suddenly be your best friend.

Gingerbread Hummus

Serve this sweet and spicy spread with crackers or yogurt.  Or, top off your morning bowl of oats (or pancakes!) with a scoop or two.  There’s not a trace of “bean” flavor to be found, and—like me—you will probably find yourself wondering why you didn’t stock up with more cans of pumpkin as well.  Enjoy!

  • 1-15oz. can garbanzo beans, rinsed and drained
  • 1 cup canned pumpkin
  • 3/4 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp lemon juice
  • sea salt to taste
  • 1 tsp vanilla extract
  • 3 Tbsp. blackstrap molasses
  1. In a food processor, combine all ingredients together.  Adjust salt and molasses to taste.  Enjoy! 😀

QUESTION: Hummus…yay or nay?  What is your favorite hummus flavor?

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hello, garbanzo bean.

 

Garbanzo beans and I used to be the best of friends.  I would sprinkle the little chicks onto (and into) everything.  From salads to pilafs to hummus to ridiculously spicy, Indian-inspired entrees.  It was quite the little love affair.

And then, somehow, we fell out of touch with each other.  I’m the one to blame.  I neglected and abandoned the innocent little garbanzos.  Sure, I still cracked open a can now and then (they make for a nice, quick source of protein during a busy weeknight!)  But it was never really anything…you know…special.  Certainly nothing worth talking about.

 

Obviously, it was about time that I reacquainted myself with the simple little bean. 

 

 

Garbanzos are simple.  Very simple.  And they prefer to stay fresh and bright and cheery whenever they can.  For this simple garbanzo bean salad, I chose the freshest ingredients that I happened to have on hand.  A spritz of lemon.  Olive oil.  Fresh basil reserved from the summer.   A small handful of walnuts, thereby adding just a touch of earthiness to the entire dish. 

 

 

I came pretty close to sitting right down, grabbing a spoon, and making a straight up meal out of this garbanzo salad. 

But I practiced some willpower and made sure to reserve some for my lunch.

 

 

Hello, garbanzo bean. 

It’s really nice to see you again.

 

 

Lemony Basil Garbanzo Bean Salad

This simple bean salad is very, very versatile.  Feel free to change up the types and amounts of herbs that you use.  Same goes for the spices.  And—well—same goes for the garbanzo beans (I promise I won’t tell!)

Serve this mild and tangy salad over a fresh garden salad, stuffed into a whole wheat pita pocket, or presented as a side with your favorite meal.  Enjoy! 😀

  • 1 15-oz. can of garbanzo beans, rinsed and drained
  • 1-2 large handfuls of fresh basil, chopped
  • 1/4 c. chopped walnuts
  • 1 Tbsp. fresh lemon juice
  • Dash of garlic
  • 1 T. olive oil
  • salt and pepper to taste
  1. In a small bowl, mix together all ingredients.  Let sit overnight for the best flavors.  Serve and enjoy!

Question: Do you enjoy eating beans and legumes?  What are some of your favorite ways to serve them?

 

toodles to tahini

Back when summer was still here, along with its surrounding warmth and sunshine, I pretty much lived off of basil hummus.

Bunches and bunches of home-grown basil found their way into my heart, my home, my food processor.  I worried that the family would grow tired of this beautiful combination, but nobody every did.  We ate it with lunch.  With dinner.  And sometimes I even snuck in a spoonful or two for an afternoon snack. 

But when summer disappeared, so did basil hummus.  Until next year.

Tonight, I was craving hummus once again.  And since basil was no longer a viable option, I would simply have to discover something new and exciting. 

Secret ingredient of choice?

Yes, you actually did see that correctly.

Peanut butter.

The idea came to me while I was flipping through countless hummus recipes, all asking for ‘tahini.’  Well, I don’t commonly have tahini in my pantry.  Let me rephrase that.  I have never had tahini in my pantry. 

“So,” I asked myself.  “Why not peanut butter?”

I googled the idea—just to make sure I hadn’t completely gone off the deep end—and realized that other people have tried this before as well.  Some people claimed that the peanut butter flavor threw them for a loop.  Others said this peanut flavor disappears by the following morning.  Others said they preferred the peanut version over tahini.

That’s it.  My interest was piqued.  There was absolutely no turning back.

My dusty food processor was pulled out of hibernation and put to use, once again.  No basil this time.  Just peanut butter.

Zwurrppp…20 seconds in the processor.  The result was puffy.  Whippy.  Garlicky.  Tangy.  Soft. 

In one word: Interesting.

I couldn’t decide if I liked it on first bite.  So I took another.  And then I loved it.

Obviously, the hummus is finding its way into my lunch for tomorrow…

…along with some veggies and a slightly battered (but still delicious) apple. 

I’m kind of excited. 😀

Peanut Butter Hummus
This is definitely a complex and savory “peanut butter” flavor.  If “sweet” is what you’re after, you may want to nix the garlic and lemon juice.  Try adding some cinnamon or another common “sweet” spice to add some excitement. 😀  I also think this would go well with canned pumpkin.  Just sayin’.

  • 1 15 oz. can of garbanzo beans, drained and rinsed
  • 1/3 c. natural peanut butter
  • 1/4 c. lemon juice
  • 1/2 tsp salt (less or more depending on sodium level of beans and peanut butter)
  • garlic powder, sprinkled liberally
  1. Process ingredients together in a food processor until smooth. 

 Question: What is your favorite flavor of hummus?  Have you ever tried an “unusual” or slightly “unexpected” flavor?