February 9th, 2011

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Pumpkin Hummus!

I just took a vegan Thai cooking class and learned how to make 12 vegan Thai dishes!

So I thought I'd spread the love and share some of the recipes I learned. One of my favorites was the pumpkin hummus:

It was super easy to make and so good! You can use it for dips and sandwiches, my boyfriend ended up spreading it on top of the spring rolls I made. It's even good as a stand-alone snack.

1 tablespoon of roasted sesame seeds
2 tablespoon of roasted cashew nuts
3-4 tablespoon of steamed or boiled pumpkin
4-5 cilanto/coriander leaves
1 teaspoon of mixed light and dark soy sauce

Crush the sesame seeds and nuts with a mortar and pestle until they are a fine powder (I'm sure you can also use a food processor)
Mix in the pumpkin, cilantro and soy sauce and smash/process until you have a pasty consistency. Serve and garnish with sesame seeds. You can eat at room temperature or chilled like regular hummus. I thought it tasted better chilled.

Makes one serving.

If you are ever in Bangkok or Chiang Mai in Thailand, you definitely have to take Mai Kaidee's cooking class! Her restaurants have the best Thai food I've ever had.

Visit http://www.maykaidee.com/ for more info.

I'll post another recipe from Mai Kaidee's kitchen soon!