The Thanksgiving meal generally takes many hours to prepare. Therefore, most people are inclined to offer some munchies while everyone is waiting on the feast. Plus, snacks always go well with a football game. Instead of the predictable veggie tray with creamy dressing, try hummus with a variety of crunchy vegetables.
In general, two tablespoons of hummus is half the calories and less than half the amount of fat in two tablespoons of Ranch dressing. Furthermore, hummus provides some protein and fiber, Ranch contains neither. There are many different types of hummus in the grocery store, but if you have a blender or food processor at home, it is fairly simple to make. In your own kitchen you can include a seasonal twist, such as Pumpkin Hummus.
Easy Pumpkin Hummus
By: A Couple Cooks www.acouplecooks.com/easy-pumpkin-hummus
What You Need
- 1 small garlic clove
- 1 – 15 ounce can of chickpeas
- 1 – 15 ounce can of pumpkin puree
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
- 1 tablespoon olive oil
What to Do
- Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
- Drain and rinse the chickpeas. Add chickpeas, 1 ¾ cup pumpkin puree (or less, if you like thicker hummus), ½ teaspoon salt, 1 teaspoon cumin, the juice of 1 lemon and 1 tablespoon olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine.
