Yellow is not really an appetizing color. And it’s really a shame because this hummus was quite tasty. Most Indian food is also yellow. In fact, much of it kind of resembles baby food, which turns a lot of people off from eating it (at least in my parents’ case). Also a shame because Indian food is amazing. In short, yellow food is extremely under-appreciated. Eat something yellow today to show your support for this under-represented food group.
I did my longest run EVER today – 10.18 miles in 1:26:39. I’ll do the math for you, that comes to about 7.04 mph. A bit slower than the nine miles but I could feel myself holding myself back to conserve energy. I also ran mostly on dirt next to the sidewalk because I read that it supports your knees more. However, it also slows you down more (think of running on sand but not as bad). It was the perfect running weather this morning – 57 degrees, sunny, with a slight wind. I ended up with a tinge of sunburn on my cheeks and some more defined tan lines (although I expect they will fade). I like to think that I’m preparing for my Bahamas trip. Before we went on vacation, my mom always used to force me to sit out in the sun for about an hour every day because she thought that if I hit the beach without doing so, I would get an instantaneous sunburn. So that’s what I’m doing – browning my skin little by little so that it becomes less sun-sensitive. We’ll see how that works out. My mom is so funny, she told me so many old wives tales when I was little. And its not just my mother – my roommate and I were talking about this the other day and her mother told her the same ones! Things along the lines of – chocolate will give you pimples, if you shave your legs the hair will grow back thicker, etc. Does anyone else have any fun ones they’d like to share?
Anyway, sorry to digress, the topic of my mother always gets me going. She’s an enigma in so many ways.
After the orgasmic cranberry sauce of last week, I knew I couldn’t just go back to PB sandwiches (although I do miss my P.B. Loco…). And THEN I remembered seeing a recipe for curried pumpkin hummus on Diet, Dessert, and Dogs that I had bookmarked. It was REALLY good. It made a ton of hummus and tasted kind of like the curried lentils I made a while back (but in spreadable form, obviously). Taking on this recipe also gave me the opportunity to try to use my crockpot as a bean cooker! It was so easy to do and enabled me to not have to stand in the kitchen downstairs for two hours. If you like interesting hummus flavors, I would definitely give this a try.
Curry Pumpkin Hummus
Makes about 3 1/2 cups, adapted from Diet, Dessert, and Dogs
1 cup dry chickpeas
3/4 cup canned pumpkin
2 tbsp natural peanut butter
3 tbsp tahini
2 cloves garlic
1 1/2 tsp curry powder
1 tsp cumin
1/4 tsp salt (I used more, to taste)
1 bunch-ish of cilantro (again, to taste)
1. First, soak your beans overnight in cold water.
2. The next morning, drain the beans and then put them in a crockpot. Cover them with water. Cover the crockpot and cook on low 10 hours or until soft.
3. In a food processor, combine all of the ingredients. Process until blended to desired consistency, adding water to taste.
I am submitting this to Weekend Herb Blogging, which is being hosted this week by Rachel of The Crispy Cook.
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