Garbanzo beans and Pumpkin.
I’m simply going to leave that there for you to churn over for a second.
At first glance, you may say, “I’ll pass on that one.” If that is you, then you are missing OUT.
Initially, my brain was like, “this might be good.” I love, love, love… yes that’s three loves for Sriracha. I confess, I put it on most things, including my pizza. Please tell me that I am not alone! My family still looks at me like I’ve sprouted a third eye as I delicately drizzle Sriracha over my pizza like it’s a French confection freshly popped from the oven. But hey, my taste buds say yes, so who am I to say no?
This Sriracha Pumpkin Hummus has become my new Fall favorite.
Yep, it has TKO’d my previous “nameless” choice.
I made this humorously simple recipe at about 8:30 this morning.
I then sliced a cucumber and a few bell peppers.
Performed the ritualistic “taste test.”
“Oh, Now that’s good!”
Clicked a few pictures.
“Taste tested” a few more times.
Edited a few pictures…
Posted a picture to Instagram
By the time I was done editing and posting my “taste test” bowl was empty, and the cucumber and bell peppers were well on their way to being extinct.
Need I say more. Now you just need to make it and feel the bliss I plan on repeating soon.
Well, that was a mouth full. Pun intended. Day 8 of the Pumpkins and Pinterest series brings the deliciously moist and filling Chocolate Chip Pumpkin Quinoa Muffins. Believe me, they deserve such a big name. Once again I had to stick some in the freezer to keep them from being devoured on the spot.
Line a 12-cup muffin pan with paper liners In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda. Add the quinoa, stirring with a fork to separate. Add the eggs, pumpkin, milk, butter, and vanilla. Stir until just incorporated, then gently fold in the chocolate chips. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.