With the arrival of fall, I am turning more toward squashes and harvest produce for inspiration.
More than I adore the bountiful harvest of fall – the winter squash and the apples galore, I revere my dear Alisa.
Alisa at Paleo in PDX and I were introduced years ago during my brief stint in Portland. As I miss my talented and beautiful friend, I also miss her recipe inspiration from the gorgeous produce of the PNW.
I continue to follow her and her journey in life – her adventures and her amazing food!
Lately, in this pumpkin 
spice time of year, I crave so much more than just the basics.
I Crave4More.
Today, I’m craving Alisa’s Bean-Free Spiced Pumpkin Hummus.
Aren’t you?
Bean-Free Spiced Pumpkin Hummus
1 cup pumpkin puree (homemade or canned)
1 cup zucchini, diced
1/4 cup tahini
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp cinnamon
1/4 tsp cumin
sea salt and black pepper, to taste
raw pumpkin seeds to garnish, if desired
extra drizzle of extra virgin olive oil to garnish, if desired
Place all ingredients except the garnishes in the food processor or blender. Blend until smooth, scraping down the sides and blending again, as needed. Pour into bowl and garnish with a drizzle of extra virgin olive oil and pumpkin seeds, if desired.
Store in the refrigerator for up to a week.
By the way, Alisa is famous!!! Check out her latest episode on the local PDX news station. I’m so proud of her.
