The Thanksgiving Cookbook

November 25, 2014  |  By  | 

Spectacular Starters 1 Roasted Pumpkin Seeds Ingredients: 1 1/2 cups raw whole pumpkin seeds 2 teaspoons melted butter 1 pinch salt Directions: 1. Preheat oven to 300 degrees F (150 degrees C). 2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Pumpkin Hummus Ingredients: 2 tablespoons lemon juice 2 tablespoons tahini 3 cloves garlic 3/4 teaspoon salt 2 (15 ounce) cans garbanzo beans, drained 2 teaspoons extra-virgin olive oil 1 (15 ounce) can pumpkin puree 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 cup toasted pumpkin seed kernels, or more to taste 1 pinch paprika Directions: 1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. 2. Fold pumpkin seeds into hummus; garnish with paprika. 2

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