I'm not sure if I have mentioned this before, but for the last 3 (or is it 4???) years I have been working part-time as a Kitchen Assistant at Sur La Table. That is how I met Robyn Webb and started testing her recipes before she publishes them in magazines. (Soon I will start testing recipes for her upcoming vegan cookbook, and now Anna is on board too!)
That's also how I met Isabel Clark. Isabel runs Clark Wellness and sends out monthly emails highlighting seasonal produce and listing classes/workshops she offers. Last month I asked her if I could contribute one of my recipes to her email, and she agreed!
For November, Isabel is highlighting pumpkin, but unfortunately I did not have enough time to come up with a pumpkin recipe (and, to be completely honest, I don't think I've ever cooked with pumpkin). Instead, I decided to rework my Butternut Squash Hummus recipe and submit that!
Today I received my monthly email from Isabel, including my recipe!
See below :)
Recipe of the Month: Pumpkin Hummus
This month's recipe is from Olga Berman, food enthusiast in the D.C. area. Check out her blog Mango & Tomato for more recipes and food photos and musings!
1 cup cooked chickpeas
1 cup pumpkin purée, preferably fresh
2 tablespoons tahini
juice of 1/2 lemon
3 roasted garlic cloves
2 tablespoons olive oil, plus more as needed and for drizzling
1/4 cup water, plus more as needed
sea salt to taste
freshly ground black pepper to taste
In a blender, combine all ingredients and purée until completely smooth. If needed, add more oil and/or water to achieve desired consistency. Serve drizzled with extra olive oil.