pumpkin breakfast hummus

Although the 80 degree heat of the majority of recent days gone by have been rather contrary to the date on the calendar, my cravings for warm, spicy fall foods have not subsided. Apples and pumpkin and their associated spices found their way into my breakfast bowl most days last week, a roommate and myself have started a list of dishes in which to incorporate pumpkin and other winter squashes, and tonight – chili entered the scene!

About a year ago, I was growing sick of eating oatmeal each day for breakfast. While I have a strong appreciation for a bowl of oatmeal laced with ground flax, cinnamon, seasonal fruit and walnuts or peanut butter, I have an equally strong inclination toward variety. I began to brainstorm different breakfast foods that I could have besides cold cereal, oatmeal, pancakes (too much work on weekdays for me), toast and fruit, tofu scramble; I desired a breakfast high in protein and fiber to carry me through long mornings of my dietetic internship and one that would not rely on soy for its protein. I love hummus (in fact, it’s practically a major food group for me) and wondered, why not have hummus for breakfast? And thus, breakfast hummus was born.

This new addition to the breakfast hummus family includes pumpkin and pumpkin pie spice, just in time for October.

pumpkinchickpeas

Pumpkin breakfast hummus

makes 3 – 2/3 c. servings

ingredients

1-15 ounce can chickpeas, drained and rinsed

6 T. or 1/4 c. plus 2 T pumpkin puree (canned, or make your own!)

1 T. almond butter

1/4 c. baking dates (I’ve found these at a Mediterranean grocery) or 6 – 8 Medjool dates**

1/4 c. almond milk (I prefer unsweetened original)

1 t. cinnamon

1/2 t. ground ginger

1/4 t. ground nutmeg

1/4 t. allspice

**If using pitted Medjool dates in place of baking dates, soak in the 1/4 c. almond milk overnight or at least 6 hours to provide ease in food processing.

method

Place pumpkin puree, baking dates, almond milk and almond butter in food processor, blending until smooth.

Add chickpeas and spices, processing until incorporated and smooth. You may have to scrape down the sides a few times to facilitate this.

Especially delicious when enjoyed with a few almonds for crunch, fresh sliced banana, a splash of almond milk, and dash of cinnamon.

pumpkinbfasthummus

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