Day: November 28, 2019

Turkey Day Prep: Pumpkin Hummus

You know you need something to let people snack on before the big meal, but you don’t want them to be too full to eat the meal you’ve been slaving over for days…

This recipe, from November 2015’s Food & Wine Magazine, takes the edge off but won’t ruin anyone’s dinner! #ThisGirlLovesToEat

Pumpkin Hummus By Justin Chappell

  • Two 15-ounce cans of chickpeas, drained and rinsed 
  • 1 cup pumpkin puree
  • 1/4 cup fresh lemon juice
  • 2 small garlic cloves
  • 1/4 teaspoon cayenne
  • Kosher salt
  • Pepper
  • Pita chips or crudités, for serving

How to Make It

In a food processor (I used my Vitamix), combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.

Make Ahead

The pumpkin hummus can be refrigerated for up to 3 days.
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Time for a Thanksgiving Cocktail

The frantic shopping and prep is done and this girl is doing Tomahawks instead of Tom Turkey at her house. Now it’s time to sit back with a celebratory cocktail! #ThisGirlLovesToEat

Stoli shared the perfect choice via Twitter.

Stoli Turkey Day Martini

  • 1.5 parts Stoli Ohranj vodka
  • 1 part Organic Cranberry Juice
  • 0.5 parts Fresh Lemon Juice
  • 0.5 parts Maple Syrup
  • Prosecco (Approx 0.5 parts to top off with)

Shake all of the parts, strain into your martini (or saucer champagne) glass, and garnish with a sugared cranberry & twist of lime. Cheers!