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Rachael | Set the Table

Hello! 

Welcome to Set the Table! My name is Rachael and I'm here to help you set your table with beautiful, healthy, delicious food your family and friends will love. More importantly, I'm here to encourage you to welcome everyone to your table. Talk. Listen. Laugh. Eat. Be kind. 

Curried Pumpkin Hummus

Curried Pumpkin Hummus

It's true what they say: every pregnancy is different. I remember being at this stage with Riley. I was not able to eat much (especially not curried pumpkin hummus) because I would get heartburn instantly. I've traded the heartburn in for more aches and pains in general this time around but all in all I have no complaints. We are gearing up for life with two boys and I'm pretty certain it's going to be great.

Another difference between this pregnancy and the first is my ability to control my cravings and maintain a healthier diet. It's easiest for me during the second trimester to eat nothing but the very best for me and my baby, but during the first trimester (plain noodles and mashed potatoes, please) and the third trimester (give me all the ice cream) I tend to struggle. Being able to expect this has helped me make better choices during my daily hunger attacks. This curried pumpkin hummus is a great midday snack to help power me through until dinner time. I like it with multigrain pita chips, spread on a piece of toast, or as a dip for fresh veggies. It's easy to make at the beginning of the week and have around for those afternoon protein boosts that are so important when you're growing a human.

And with this recipe, I will now give you a break from my plethora of pumpkin dishes. I hope that, at the very least, I've shown the variety of ways homemade pumpkin puree can be incorporated into your weekly meal plan. In case you missed my previous pumpkin-themed posts, here they are:

Curried Pumpkin Hummus

Ingredients

  • 15 oz can chickpeas, rinsed and drained
  • 2 garlic cloves, peeled
  • 1 lemon, juiced
  • 1/2 cup pumpkin puree
  • 2 teaspoons curry powder
  • 1/4 cup canola oil
  • salt to taste
  • 1/4 cup chopped cilantro
  • 1/4 cup toasted cashews, roughly chopped
  •  

Instructions

  1. Combine the chickpeas, garlic, lemon juice, pumpkin, and curry powder in a food processor and pulse until combined.
  2. With the machine running, stream in the canola oil until the hummus iss very smooth.
  3. Taste and season with salt.
  4. Transfer the hummus to a plate and top with the cilantro and cashews.
  5. Serve with pita chips, fresh veggies, or as a sandwich spread.
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