Hello! It's a beautiful fall day here in San Francisco and extraordinarily hot! This weekend the Blue Angels are flying overhead and people are celebrating by attending the air shows at Aquatic Park or rooftop parties with friends. Yesterday we went to Aquatic Park with mom and melted in 79 degree heat as the BA's flew above us. Today we've been invited to our friends' house who live on the top of Russian Hill and have amazing views of the Blue Angles from their balcony. I decided to bring a seasonal appetizer and created a pumpkin hummus, which I'm serving in a ceramic pumpkin dish I recently purchased at Sur La Table. Going somewhere? Bring this dish! Staying home? Make this dish and dig in!
Highway Through The Danger Zone
Remember Tom Cruise in the 80's? I do!
1 can of garbanzo beans
1 1/4 c of canned pumpkin
2 Tb tahini
3 Tb olive oil
1 clove of garlic
1 ts pumpkin spice
1 1/2 ts salt
1/4 c pine nuts
-Open and drain garbanzo beans
-Combine all of the ingredients and puree in a food processor
-Fill appropriate serving dish
-Top with drizzled olive oil, sea salt, and pine nuts
-Serve with crackers, flat bread, or pita