No. 1 : Quick Recipe
Pomegranate Pumpkin Hummus
- 1 Can (15 oz) Cannellini Beans, drained and rinsed
- 1/4 Cup Canned Pumpkin
- 2 Tsp Lemon Juice
- 1 Garlic Clove, grated
- ½ Tsp Sea Salt
- 1 Tsp Smoked Sweet Paprika
- ¼ Cup Pomegranate Arils
- ¼ Cup Toasted Pumpkin Seeds
- 2 TB Pomegranate Molasses (or Honey)

In a food processor puree all ingredients except the pomegranate arils, pumpkin seeds and pomegranate molasses. Remove from the processor, spread on a plate and drizzle with the pomegranate molasses and sprinkle with seeds and arils. Serve with warm pita bread or crudités.
No. 2 : Kitchen Scoop
- 6 Whole Wheat Pita Pockets
- Olive Oil Spray
- 2 Tsp Smoked Paprika
- Sea Salt and Freshly Ground Black Pepper to taste
Cut each pita in fourths and then tear each quarter in half – you should have 8 pita chips from each pocket. Spray them with olive oil, season with spices, salt and pepper. Place on a sheet pan and cook in a 400F oven for about 10 minutes or until browned and crispy around the edges.
No. 3 : Clever Idea
If you’ve been following me for very long, you know I don’t buy many canned foods. Three kinds of cans I always keep on hand are beans, tomatoes and pumpkin, along with tuna and anchovies. My pantry always has at least 3 kinds of beans, black, chickpeas and cannellini, diced and crushed fire-roasted tomatoes and tomato paste, and pumpkin year round. Pumpkin is a super substitute for fat in baked goods – making them a little bit better for us and giving us another “bite” or two of veggies. Try subbing a third of fat in a recipe with pumpkin puree.
No. 4 : Cheers!
Fess Parker Riesling
Santa Barbara, California
About $16
This refreshing, very slightly off-dry Riesling has peach, apricot and melon aromas and flavors, perfect for the savory and salty dip and veggies. Yes, Fess Parker is that guy with the coonskin hat, but he liked wine, too! He started the winery in the 1980s, and today its still run by family members. Easy-drinking Riesling like this one can take you from pumpkin hummus on the weekend to dinner on a Wednesday night!