Well it has been a crazy month. We moved, Matt received an amazing opportunity at work, lots of half-marathon training and then before I knew it we were in October and I will be turning 25 next Monday. Where has the time gone? I swear I feel like it was just summer and now my apartment is full of fall decorations and now I'm stuffing myself with everything pumpkin or some other squash. I swear once the first day of fall rolls around, I frantically run around the grocery store with excitement buying up cinnamon brooms and everything that is seasonal. I've been living off squash soups, and fall-related recipes because I just LOVE FALL. Florida falls and winters are amazing and I look forward to shorter days and crisper and less humid weather :)
This week I got a cooking bug and decided to scour Pinterest for fall recipes and what did I find?!?! PUMPKIN HUMMUS from the amazing Pinch of Yum. She has better pictures than me, because lets be honest, I was too excited to snap too many shots. As you can see in the pic above-I was already diving in with my cracker that was not able to handle the weight of the hummus that I was scooping onto it lol (see recipe below).
In running news, we ran our longest run yet on Saturday and it was killer! I felt so proud of us for sticking to this goal and I really could not have done it without Matt. I become such a baby near the end of long runs and his positivity just keeps me going :)
I'm excited/nervous for the race, but I'm positive that we have worked hard and we will accomplish this together on November 8th!
Oh and these little fur balls are loving all of their new space and lake view :)
Pumpkin Hummus (inspired by Pinch of Yum)
Prep Time: 10 minutes
Keywords: vegetarian gluten-free Thanksgiving fall
- 4 cloves roasted garlic
- 2 Coconut oil
- 4 tablespoons water
- 2 cans chickpeas, drained and rinsed
- 1 can pumpkin puree
- 1 honey
- 1teaspoon finely minced fresh rosemary (more to taste)
- salt to taste
To roast the garlic, add the cloves to 1 the coconut oil and simmer on low for 15 to 20 minutes or until fragrant.
Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary.
Serve with whole wheat crackers, veggies or apples!
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