If you like hummus, try making it Pumpkin Flavored. It is delicious and brings a unique, sweet, Thanksgiving flavor. It's great with veggies, chips or any kind of crackers.
Make a regular batch of hummus (see previous blog about spreads) in the food processor, and then just add about 1/2 small can of pumpkin puree, along with vanilla, cinnamon, nutmeg, and maple syrup. Add more pumpkin or any other spices you need according to your taste.
Around this time of year I add pumpkin flavor to all kinds of recipes...like Pancakes...just add pumpkin puree and spices to your pancake mix, it's delicious! And top it off with Pumpkin Flavored Ice Cream...(check out my recipe in a previous post) This time you need to plan ahead and freeze the pumpkin mixture. Blend or process the pumpkin puree, maple syrup or honey, and spices - cinnamon, nutmeg, vanilla - plus (soaked) dates & walnuts. Best if you freeze the pumpkin mixture in an ice cube tray so you can just pop the squares out when you need them.
Serve the ice cream on top of the pancakes and sprinkle some cinnamon around, as in the photo.
Easy and quick, peel, chop and steam the sweet potato until soft. In your food processor, mix with raisins and/or dates (soaked in water for 15 minutes) walnuts, cinnamon, nutmeg & vanilla. Add a dash of sea salt if you need to.
* Please note - use about 6 dates per sweet potato.
Make it a day before and serve cold, or heat it up, either way it is divine and stays for a few days in the fridge.
Blend 2 cups of fresh cranberries in the juice of 2 fresh squeezed oranges, and throw in a few fresh apple pieces, plus (soaked) dates and walnuts (or pecans). Blend until texture is to your liking. Add some maple syrup if it needs extra sweetening.
This is an amazing combination when eaten along with the sweet potato.
Use an ice cream scooper to display on your plate - create a design with several scoops on your platter and play with the cranberry sauce to make it a beautiful creation...
Have a happy, healthy and wonderful Thanksgiving!