Pulled Pork & Pumpkin Hummus!
I wouldn’t mix the two together, but they are both being served at my
Both recipes are so easy to make it’s almost unbelievable.
For the Pumpkin Hummus:
1 can chickpeas, drained and washed
Juice of one lemon
1/2 cup olive oil
2 cloves garlic, minced
1/4 cup water
3/4 cup canned pure pumpkin puree
Salt, cinnamon and cayenne pepper to taste
Blend all ingredients together with an immersion blender until smooth.
Garnish with more cayenne. Serve with pita chips or veggies of your choice.
Yummmy, and festive!
(Original recipe adapted from Food & Drink, Autumn 2011)
The hummus is good and all… but wait until you try this Pulled Pork:
Cut of pork of your choice (usually the cheapest you can find… mine is a boneless pork shoulder.)
1-2L Dr. Pepper (Coke/Pepsi/any dark pop will work)
BBQ Sauce (flavour of your choice, mine is an eclectic mix of what I found in the fridge.)
Place pork roast in a slow cooker set on Low.
Fill with 2 – 3 inches of Dr. Pepper.
Let sit for 4-8hrs (or overnight).
Pull apart with a fork, remove excess liquid.
Add enough BBQ sauce to coat meat and a titch more Dr. Pepper.
Let sit on Low or Keep Warm setting until ready to serve.
Add more BBQ sauce if you like and serve on buns with a cold beverage.
Happy Pumpkinfest my fellow Waterfordians!