A wise woman once said,

“Ask not what your pumpkin can do for you, ask what you can do with your pumpkin!” - Joanna Sutter

So, you are probably wondering what YOU can do with your pumpkin. Good news! I have another pumpkin recipe to share with you.

When I was chatting with my friend Caryn she mentioned her sister, Mary Kay, made an amazing pumpkin hummus appetizer. I was thrilled when she shared this recipe with me, and, after making it myself I know I will love this dip, Caryn, and Mary Kay until the end of vine.

I know some of you are thinking, “Oh great! another pumpkin recipe!” and some (well, at least two of you) are thinking, “Oh great, another pumpkin recipe.”

No matter which side of the patch you’re on, you are going to love…

Pumpkin & Spice Hummus

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (15 ounce) can pumpkin puree
• 1 garlic clove, chopped
• 2 tablespoons chopped fresh parsley

Place all ingredients, with the exception of the parsley, in a food processor (or your Magic Bullet blender), and process until smooth. Add parsley and pulse until blended.

Spoon hummus into a really cute serving bowl and sprinkle with toasted pumpkin seeds, if desired.

Serve with veggies or Food Should Taste Good chips (the multigrain flavor received a NuVal score of 42). Or, serve with toasted whole wheat pita or tortillas. To toast your pita or tortillas, simply spray them with olive oil baking spray, place on a cookie sheet, and bake under the broiler until crispy. Then, cut with a pizza cutter and serve.

Now, I’m off to get ready for the ball, I have to be home and in bed by midnight or I’ll turn into a…..witch.