I am currently doing the Supermarket Rotation part of my dietetic internship, and one of the awesome things about this rotation, is that there’s some recipe development involved. This past Wednesday I was handing out samples of my Pumpkin Hummus and talking to shoppers about the benefits of hummus, as well as introducing a lot of people to jicama. Jicama is a root vegetable, that has a touch of sweetness and a lot of crunch! It made a good counterpart to my somewhat spicy pumpkin hummus, so we cut up a jicama into dipping sticks to serve alongside.
Here’s the recipe…
1 15oz can of chickpeas, rinsed and drained (this helps get rid of almost half of the sodium!)
4 cloves of garlic, minced (I like a lot of garlic, so this is VERY garlicky. If you’re not as big of a fan, reduce it to 2-3 cloves)
3 tablespoons lemon juice
2 tablespoons tahini (this is a ground sesame seed paste. I usually get it in the organic aisle, but it can be pricey, so if you don’t want to buy a whole jar just to try this out, then just skip the tahini and instead add 2 more tablespoons olive oil)
1/2 cup canned pure pumpkin
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 tablespoon olive oil
1. Place everything in a food processor (or high speed blender like a vitamix) and process until smooth.
2. Taste for consistency, and if too thick, add 1 tablespoon of water at a time until it reaches your desired viscosity.
You can serve this with pita chips, celery, carrots, jicama, pepper strips, etc.
Question of the Day: What’s your favorite dish to take to a party? Leave a comment with your reply 🙂
A: Tough question, but I would say that in general, I love to take foods that are healthy (or at least better for you than the traditional party foods), but that surprise people with how delicious they are. For example, dishes like Kale Chips or Garbanzo Bean Chocolate Cake.