As I’m writing this post, the Packers vs. Bears game is on TV. I know this because of social media and because none of my friends want to hang out right now. Currently I’m watching an episode of Keeping Up With The Kardashians [one I’ve already seen]. Everyone in Wisconsin is now officially judging me. But no matter, I love football games. I see them as the perfect time to go to the mall, Target, the gym, or Trader Joe’s (no lines!! no people!!).
So I’m not watching the Packer game. Football just was never a thing in my household growing up and then I went to NYU so that’s self-explanatory. I just don’t football. I DO go to football parties. For the food. And if I were watching the game right now, I would find this hummus a perfect “game snack.” Instead, it’s a good Kardashian snack. For today. But I encourage you to enjoy it however you please.
So let’s talk about this Curried Pumpkin Hummus, shall we? This idea came about because I often combine canned pumpkin and store-bought hummus on sandw
iches/wraps/etc and have grown fond of the tastes and textures together. When taking fridge inventory yesterday afternoon, I noticed about a leftover 1/2 cup canned pumpkin to use up, a can of chickpeas, and a freshly emptied container of hummus, so this was a no-brainer.
I typically buy store bought hummus because honestly I think it’s one of those things that’s pretty-well done in the food world, and it’s easy and clean and tasty and cheap, so why not. Apprehension to spend a pretty penny on a large container of tahini also usually stops me from making hummus, because I just never end up using much of it.