Fall, fun and a ton of food….
Enjoy the festive flavours of autumn with this healthy and delicious dip.
1 can (540 mL/19 oz) white kidney beans, drained and rinsed
3/4 cup (175 mL) pure pumpkin puree (*not pumpkin pie filling)
2 tsp (10 mL) each; minced garlic and minced fresh ginger
½ tsp (2 mL) salt
¼ tsp (1 mL) cinnamon
Pinch nutmeg and fresh cracked pepper
1/4 cup (60 mL) orange juice
1/4 cup (60 mL) olive oil
*dried cranberries and green pumpkin seeds for garnish
Place beans in bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add pumpkin puree, garlic, ginger, salt, cinnamon, nutmeg and pepper. Pulse until mixture is well combined, scraping down sides of bowl when needed. With motor running, drizzle in orange juice and olive oil. Pulse until very smooth. Cover and refrigerate for up to 3 days. To serve; place hummus in serving dish (*for a festive autumn flare: hollow out a very small pie pumpkin and use as a serving “dish”) and garnish with chopped cranberries and pumpkin seeds. Serve with crackers, toasted pita wedges and veggie sticks. *Makes a delicious leftover turkey sandwich spread also. Makes 3 cups (750 mL).
No Bake Peanut Pumpkin Pie Bars
Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast Television and food writer for Running Room Magazine sharing her love and enthusiasm for all things food, cooking and running.
Join Charmaine in beautiful Muskoka on Friday, September 30th, 2016 for What’s Cooking Bracebridge. Click here for more information.
Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.
Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind. For more tasty recipes visit www.charmainebroughton.com
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