Happy Monday! How’s everyone doing?
As we head into a new week, I can only hope that those of you affected by Hurricane Sandy have some relief and comfort.
We were unbelievably lucky—our apartment maintained power through the storm—and as a result, we were able to take in some pals who lost power for a few nights. Things got cozy, but it was a great excuse to catch up with friends!
I must say, I have been both humbled and horrified by how physical destruction:
Can have such far-reaching affects.
Each night on my commute home, I’ve had to walk by this line for the bus, which snakes around several blocks. At least two hundred people, waiting patiently in the cold, some with small children, to board the only affordable means of transportation in the city.
And obviously, this is only one small glimpse into the destructive echoes of Sandy.
The past week has reminded me of just how fleeting our time is, how vulnerable, how achingly out of control we are in so many ways.
As such, I believe we have a responsibility to ourselves and to others to engage our minds, bodies and hearts in ways that are productive and positive. To fill our time with activity that will have some beneficial impact on the world, no matter how small.
People running the New York Marathon even after hearing that it was canceled.
I hope…I am attempting, at least, to do that with my life right now.
None of this has much to do with today’s recipe. Except that, instead of sulking at having spent unnecessary $ on food I wouldn’t normally buy, I decided to be use my homely Sandy “leftovers” to make something unique and wonderful!
Spicy Pumpkin Hummus
(I made a few slight changes to THIS recipe)
- 1 15 oz can of chickpeas/garbanzo beans
- 1/2 cup canned pumpkin puree
- 2 cloves garlic, roughly chopped
- 3-4 tbsp extra-virgin olive oil
- 2 tbsp tahini
- 1 tsp cumin
- 1/2 tsp cayenne (less if you’re sensitive to spicy food)
- 3/4 tsp salt
- Sesame seeds for garnish (optional).
Place all ingredients except olive oil into food processor. While mixture is pureeing, slowly pour olive oil in through the top opening. When it’s lookin’ smooth and creamy, taste and add ingredients as you wish. I personally like my hummus pretty thick, so I didn’t add much oil, but feel free to drizzle in more if you like it smoother.
Also, several similar recipes call for a few tbsp lemon juice. Call me a rebel, but I’m very picky about lemon flavor in my food, and I don’t adore it in hummus. If you’re generally a lemon fan though, I’d suggest adding it in!
Honest to gosh, I was blown away by how delicious this is! I thought it would be tasty, but I could never have imagined how downright addictive it would be.
It’s received rave reviews from pumpkin lovers and haters alike, so don’t like the pumpkin scare you if you’re not a huge fan. It just adds hints of sweetness and earthiness, as well as a creamier texture.
I know it was just a teeny, tiny action, but I’d like to think that this glorious metaphorical “lemonade” brought a wisp of positive energy into the world, which might disperse and settle itself on those in need.
How have you coped with the affects of Sandy?