Around my circle of friends and family, it’s no secret that I am a complete junkie for some chili garlic sauce. I put it on everything. Anything. Sometimes I eat it straight from a teeny tiny spoon. I have absolutely no shame when it comes to this addictive condiment.
Whatever I put chili garlic sauce on only becomes that much better. It’s sort of like salt… except spicy, and garlicky. Two of my favorite tastes. Works in this example too. Pumpkin, during Autumn months, pretty much makes everything–including hummus–better. So, it only makes sense that adding a little chili garlic sauce would have to make that already better hummus, even better. Ya know?
Plus, it’s orange, so serving with purple cauliflower makes for a show stopping Halloween party tray addition.
The key to making this dip’s texture smooth and creamy and not so much like pumpkin pie filling is to blend it in your food processor (or blender if you prefer) for a long time. At least 5 minutes, and I’d shoot for 7 to be safe. Also, be sure to start with just a little water and add as needed, since some varieties of canned pumpkin seem to have more liquid than others.
I cannot even explain to you all how much I love falafel…
This recipe came about by combining my favorite vegan fritter with my favorite hummus flavor. Ahhh, life is good, no?
Last night my husband and I found ourselves with the “late night snackies” and no tortilla chips to go with our hummus. :(
We did, however, have an enormous bag of white corn tortillas that ended up being frustratingly stale upon purchase.
So, we got a little creative, and these cute little ghost chips are the result. Most of this was all my husband’s idea… he does have his genius moments.
You can use any metal cookie cutter that you please, but I particularly love how the ghosts get wavy as they bake.
(insert long scary ghost noise here)