Yesterday my best friend Hope came over after school to enjoy an afternoon without track practice. Every time that we go over to eachother's house, we bring whatever fun ingredients we have around. So yesterday, Hope brought over some mushrooms, pita bread, and mangoes. Kind of random, huh? But of course, we made do with it and came up with this yummy spin on hummus (to go with the pita bread that I forgot to include in the picture).
So that's the story behind the mushroom hummus, but as for the pumkin pie...it's a pumpkin pie smoothie! I have actually made this recipe for breakfast a few times already during the week, but at 6 am, I'm not exactly awake enough to take a pretty picture. So I saved the last little bit of pumpkin (yes, they sell canned pumpkin in the spring, too!) for a Saturday morning so I could get a nice picture. Just in case you were wondering, it is so delicious that it was in fact worth the waiting; this recipe deserves a nice picture.
1 1/2 cups sliced cremini mushrooms
1 teaspoon olive oil
1 16 oz can chickpeas
1 tablespoon tahini
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
for serving: dill, pita bread, vegetables
1. Heat the 1 teaspoon oil in a medium skillet over medium-high heat. Add in the mushrooms, and cook for 4-5 minutes, until lightly browned and tender.
2. Meanwhile, combine chickpeas, tahini, lemon juice, salt, pepper, and cumin in a food processor. Process until smooth, scraping down the sides a few times
Pumpkin Pie Smoothie (serves 1):
1 frozen banana
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
2 tablespoons old-fashioned oats
2 teaspoons flaxseed meal
2/3 cup liquid (this could be milk, almond milk, juice, etc.)
toppings: crushed homemade graham crackers and chopped almonds
1. Place all ingredients except the toppings in a blender, and blend until smooth.
2. Top with the toppings. That's it!
I would choose this over real pumpkin pie anyday. Seriously, it's that good.