Parties will never be the same without appetizers. Food is what keeps the party going. Thus, you should never run out of appetizers — which can be difficult. That is why you just have to be creative and resourceful. This idea came to mind as I was browsing through Pinterest. I saw this really nice photo with appetizers in a large serving tray with dips in the center. I decided that I would have healthy appetizers to serve for Thanksgiving. Veggies and crackers served with pumpkin hummus dip seem like a good idea, don’t you think?
Festive Pumpkin Hummus Dip for your Party
You can make 2 sets of this pumpkin hummus dip. One is for the kids which should be less or not spicy. For the adults, you can add more paprika to make it spicier. I’m planning to serve unsalted crackers, carrot sticks, cucumber, celery, and even some fries to serve with the dip. Maybe throw in some nachos, too in case we run out of “healthy” ingredients.
We aren’t expecting too many guests for our Thanksgiving dinner. In fact, it will just be my family and my husband’s family. My mother and sister won’t be able to come because they are in Canada. I don’t want them to travel and risk contracting the virus so we’ll just connect with them through webcam.
Planning the Menu
I’m thinking what other dish to serve for Thanksgiving. Hubby is in charge of the turkey and he is going to make his famous Spatchcock Turkey. Since dessert is already decided upon, I’m thinking of adding another viand. I know my sister-in-law is bringing something but I just don’t want to run out of food! Food is what brings family and friends together. It’s a special bond that we share with loved ones and preparing food with love gives it a sentimentality, especially during Thanksgiving. Despite the hard times, we still have something to be thankful for.
What about you? What do you plan to make this Thanksgiving? Let us know in the comments!
Appetizing Pumpkin Hummus Dip
- 2 tbsp lemon juice
- 2 tbsp tahini
- 3 cloves garlic
- 3/4 tsp salt
- 2 cans garbanzos (15-oz cans) drained
- 2 tsp extra virgin olive oil
- 1 can pumpkin puree (15 oz can)
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 cup toasted pumpkin seed kernels plus more to taste
- 1 pinch paprika
- In a blender or food processor, pulse all ingredients except the pumpkin seeds and paprika.
- Once smooth, transfer to a bowl, cover, and refrigerate for 2 hours before serving.
- Fold the pumpkin seeds and garnish with paprika before serving.