Do I like pumpkin? You could say that. After some intense psychoanalysis, it's still unclear whether I love pumpkins because they're orange (my favorite color) and associated with Halloween (my favorite holiday) or vice versa. A very Freudian chicken-or-the-egg conundrum.
Each year, I usually spend all of September and October musing about pumpkin, cooking with pumpkin, consuming pumpkin, and curating--oh, who the fuck am I kidding--buying every pumpkin-flavored product I can get my hands on. But I like to think (seriously) that God sends me signs, sometimes literally, and two days ago I ran into this placard.
And, so it begins, August 16th, 2017, albeit slowly because I have other food projects to finish and obviously not everyone has their pumpkin shit together as early as Valero Corner Store.
Plain hummus is fun; pumpkin hummus is funner. And just as easy to make.
2 tablespoons olive oil
2 tablespoons water
1 can chickpeas, drained and rinsed
2/3 cup pumpkin puree (canned is fine)
1 teaspoon salt
2 tablespoons minced garlic
1/2 teaspoon finely minced fresh rosemary
Salt to taste