It’s been too long since my last post, which detailed my lived experience on cooking on a hurt foot (still hurt, but getting better slowly, day by day). After that happened, a series of family health challenges have taken all my time and attention. But with all that, do you know what is still solid, non-negotiable in my schedule? Thrive Kitchen! (For those of you new here, these are the healthy cooking classes I have been teaching at Kaiser Permanente for the past decade.) We all need an anchor to keep us from drifting away into chaos, and I am not exaggerating to say that I schedule my entire year around Thrive Kitchen. I only reschedule on the rarest of occasions, and I have now taught Thrive Kitchen at Home, the virtual classes, from at least 3 different kitchens! This week was from my parents’ kitchen, where my caregiving duties have landed me for a while. This presented challenges including an electric coil stove (I’m getting better at understanding how to cook on it), a lack of my usual cooking and video equipment (a weak blender and a new tripod that kept dropping my phone!), and lack of easy access to ingredients that I’m spoiled to have in San Francisco. But I did it. I am reminded of a comment my Australian cousin made when I visited him a couple of decades ago and was reluctant to cook for him in an unfamiliar kitchen. “If you know how to cook, you can cook anywhere!” I couldn’t then, but I can now.
Without further ado, here is a crowd favorite recipe from this class, for pumpkin hummus. This recipe is such a favorite, it made it into my cookbook, Spicebox Kitchen. Enjoy it, using simple ingredients and the blender or mini-food processor you find in whatever kitchen you’re cooking from. Happy pumpkin season, happy spooky season. And please join me at any of the remaining Thrive Kitchen at Home classes this year! It is my purpose and passion to get you cooking more, and finding the same pleasure I have in the kitchen. For more information and to register for Thrive Kitchen, visit kp.org/sanfrancisco/ThriveKitchen, email sfhealthed@kp.org, or call 415-833-3450.
10/28 Plantbased Filipino
11/11 Plantbased Thanksgiving
12/2 Plantbased Holiday Appetizer Party
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Pumpkin Hummus
Hummus is a protein and fiber-rich healthy snack. This pumpkin version is ready for fall and adds additional nutrients and flavor. Use it for a dip or as a sandwich spread.
Makes: 3 cups
Serving size: 2 tablespoons
Ingredients
Hummus
One 15-ounce can low-sodium or no salt added chickpeas, rinsed and drained
2 garlic cloves, peeled and minced
1/2 cup + 2 T pumpkin purée (1/2 can)
¼ cup tahini
¼ cup olive oil
Juice of 1 lemon
1 tsp apple cider vinegar
2 tablespoons water
1 teaspoon fine Kosher salt
Garnishes:
Toasted pepitas, Pomegranate arils, Chopped Italian parsley, Swirl of olive oil
Fall Crudités: Broccoli florets, Cauliflower florets, Carrot sticks (rainbow carrots ideally), Whole wheat pita triangles
Method
- Purée all ingredients in a food processor until smooth. Add additional water, if needed, to make a loose paste.
- Garnish before serving with a swirl of olive oil, pepitas, pomegranate arils and chopped parsley. Serve with fall crudités.
Nutrition analysis per serving:
50 calories, Carbohydrate: 3 g, Dietary Fiber: 1 g, Total Fat: 3.5 g, Protein: 1 g, Sodium 45 mg,
Added Sugar 0 g
