It is true that the our little blog here has seen a bit of a hiatus, but we’ve been hard at work developing new recipes, putting some final touches on a couple of new workshops that will launch online in the winter 2021, and putting together a few client packages. I had an opportunity this summer to work with a lovely group of people struggling with gout. Food obviously plays a significant role in the flare up of gout related symptoms and changing one’s diet to aid in the remediation of those symptoms can be incredibly difficult. It is a difficult journey to change eating habits that have been long established. It can feel like you are “giving up” all the things you used to enjoy. But if we can focus on what we are gaining: health, well-being, symptom free days, then it is truly worthwhile. It is a journey, however, and sometimes you have to get to the other side of it to recognize how far you have actually traveled. Each journey, as the old saying goes, starts with that first step. And then another. That is the best way to tackle these types of life changes, in my opinion: just keep taking one step after the other. Eventually you get where you need to be.
Well, it’s pumpkin season. Which is an excellent time to return to the kitchen and whip up a few tasty treats full of warming spices for those cold autumn days. I was grateful to receive a bounty of pumpkins from my in-laws who have a farm outside Bashaw, Alberta. I roasted one for pumpkin pie (gluten free and dairy free of course) for our Thanksgiving meal, but I had quite a bit leftover. I love a good pumpkin curry soup or a whipped pumpkin pudding, but I really had a craving for pumpkin hummus I needed to satisfy. To the usual suspects in the hummus line-up, I added the pumpkin and a host of warm spices. I was quite happy with the results, and, needless to say, it was quickly consumed. I hope you’ll enjoy it too!
Spiced Pumpkin Hummus
(As always, it is best to use organic ingredients whenever possible)
2 cups pumpkin puree (if you are using canned, not pumpkin pie puree)
2 cups cooked chickpeas (or 15 oz canned, rinsed and drained)
1/3 cup tahini
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 clove garlic, crushed
1 tsp cumin (or to taste- I love cumin)
½ tsp sea salt
½ tsp coriander
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp turmeric
¼ tsp ground nutmeg
¼ tsp sweet paprika (plus an extra pinch for garnish)
A pinch each of ground clove and ground allspice
½ tsp sesame seeds for garnish
Directions:
Add all ingredients to your food processor or high-speed blender and process on high until all ingredients are incorporated and desired consistency is reached. Garnish with a drizzle of olive oil, sesame seeds, and a pinch of paprika.