We've all had those moments…the kitchen is low on groceries, it's late at night, and either the store is closed or you're just to tired to go restock.
So your choices are:
…eat nothing
…make a fast food run
…eat cereal
I've learned that in these times Google is a lifesaver. You can simply enter the name of a couple of ingredients you have along with the word"recipe" and something is going to pop up.
Sunday night I was completely bare. And I had a can of pumpkin and some Bob's Red Mill garbanzo bean flour.
So I Googled"pumpkin hummous recipe". What I got, out of my bare kitchen, was one of the best recipes I've ever tried.
Here it is for your enjoyment.
Notes to readers:
1. Be sure garbanzo bean flour is a kitchen staple because you can make just about any kind of hummous.
2. Remember Google.
3. Don't let your kitchen go as empty as I did.
4. And if you ignore number 3…don't let your knee jerk reaction be a fast food run.: )
Pumpkin Hummus
Ingredients
1 3/4 cups dry garbanzo beans
1 (15 ounce) can pumpkin puree
5 fluid ounces lemon juice
1/3 cup extra-virgin olive oil
1/2 cup tahini paste
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
salt to taste
Directions
1.Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2.Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold.
3.Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.
Source: http://allrecipes.com//Recipe/pumpkin-hummus/Detail.aspx