by Chris Marcus, Arcadia Economics’ Gold & Silver Daily: The big news in the gold market in the past few days is that on Friday, the TASS Russian news agency confirmed that the proposed gold-backed ‘Unit’ will indeed be a key topic of discussion at the upcoming BRICS summit in Kazan, Russia this October. According to Andrey […]

by Mac Slavo, SHTF Plan: Ruling United States tyrant Joe Biden and his team of controllers are said to be approving an Israeli invasion of Lebanon, which could result in a major escalation of the war in the Middle East. The U.S’s Lebanon envoy Amos Hochstein, a former Israeli soldier born in Jerusalem, reportedly gave […]

from vivafrei: TRUTH LIVES on at https://sgtreport.tv/

This Pumpkin Hummus is super healthy, deliciously savory, and mildly sweet. Clocking in at just 5 minutes, it’s the perfect last-minute appetizer for fall parties. We’re dying to share this savory pumpkin spin on hummus with you- perfect for fall! In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsEasy Recipe InstructionsWhat To Serve With Pumpkin HummusCommonly Asked QuestionsPumpkin Hummus RecipeMore To Make And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out Not only is this Pumpkin Hummus picture perfect, it’s quickly become one of our favorite Appetizer Dips. Here’s why: Just 5 Minutes: From start to finish, we can whip this delicious dip together in just about 5 minutes. ALL the Fall Flavors: The sweet, earthy flavor of pumpkin blends so well with classic hummus ingredients. We can’t believe we didn’t try this sooner! Savory for a Change: Who said pumpkin has to be sweet? Pumpkin Hummus and dishes like this Pumpkin Shrimp Bisque prove that this fall squash is also amazing as a savory treat. Happy, Healthy Ingredients: Hummus is one of those dips that you can feel totally good about serving regularly. Add pumpkin puree, and it gets even more nutritious! Key Recipe Ingredients Pumpkin Puree – Reach for 100% pure pumpkin puree with no additives or sweeteners. Chickpeas – We use one whole can of chickpeas for Pumpkin Hummus. Make sure to reserve the chickpea liquid (aquafaba) for blending! Tahini – Tahini (sesame seed paste) adds that characteristically nutty flavor to hummus. Olive Oil – We use just enough olive oil to help the hummus blend smoothly. Pure Honey – Honey adds the perfect hint of sweetness that pairs amazingly with the pumpkin puree. Lemon Juice – The acidity from fresh lemon juice balances the fat in the tahini and olive oil. Spices – Fresh garlic, Kosher salt, black pepper, and cumin bring bold, earthy flavors to this hummus. Substitutions And Variations Hummus is such a versatile dip, as you can see with our Roasted Garlic Hummus and Lentil Hummus. Check out these tasty variations: Replacement for Tahini – If you can’t find tahini, feel free to substitute it for unsweetened almond butter or cashew butter. Substitution for Pumpkin Puree – If you’re making this recipe on repeat and want to spice it up, try swapping the pumpkin puree for roasted pumpkin, butternut squash, or sweet potatoes like we do in this Sweet Potato Hummus. Add Some Spice – We’ve discovered that pumpkin puree also pairs really well with some heat. Try adding some smoked paprika, chili powder, or even a pinch of cayenne powder for some added zing. Easy Recipe Instructions Mix all ingredients in a blender or food processor until smooth. Transfer hummus to a bowl and garnish as desired. Serve with chips, bread, and veggies. Enjoy! For full list of ingredients and instructions, see recipe card below. What To Serve With Pumpkin Hummus Breads As always, we can’t pass up enjoying this hummus with classic Naan (Grilled Flatbread). Try spreading hummus on these Homemade Bagels or this Easy Sourdough Sandwich Bread for a satisfying breakfast, lunch, or snack. Crackers/Chips Serve Pumpkin Hummus with your favorite crackers and chips. We especially love pita crackers and Pretzel Crisps. The cheesiness of these Homemade Cheese Crackers pairs surprisingly well with Pumpkin Hummus too! Veggies Literally any veggie goes amazingly with hummus, but we’ve especially been loving dipping this Grilled Zucchini in Pumpkin Hummus. We also like serving Pumpkin Hummus beside our Roasted Brussels Sprouts with Honey Sriracha recipe. Commonly Asked Questions How long does Pumpkin Hummus keep? Pumpkin Hummus will stay fresh in an airtight container in the fridge for up to 4 days. Can you make hummus without chickpeas? Traditionally, chickpeas are necessary for hummus. However, you can stray from the classic recipe and swap out the kind of bean you’re using. White beans work really well. We use them in this Sun Dried Tomato Hummus. You can even use lentils to make a delicious lentil hummus variation. Why do you use the chickpea liquid in this recipe? Chickpea water (also called aquafaba) is a surprisingly versatile ingredient. When whipped it actually behaves a lot like egg whites, stiffening and binding. We like using it in the hummus, because it adds extra flavor, helps the ingredients blend smoothly, and makes the hummus extra fluffy and creamy. What are some other good savory pumpkin recipes? In addition to this hummus, we highly recommend you check out this Savory Pumpkin Dip with loads of bacon and cheese. We also love this Healthy Pumpkin Chili and Pumpkin Shrimp Bisque on crisp fall nights. What is tahini and what does it taste like? Tahini is sesame seed paste. It has a strong nutty flavor and isn’t quite as sweet as most other nut butters. If you’ve ever had sesame oil, the flavor is very similar, but slightly stronger. Print Pumpkin Hummus This Pumpkin Hummus is super healthy, deliciously savory, and mildly sweet. Clocking in at just 5 minutes, it's the perfect last-minute appetizer for fall parties. Course Appetizer, SnackCuisine American, MediterraneanDiet Gluten Free, Low Fat, Low Lactose, Vegan, VegetarianMethod blender Prep Time 5 minutes minutesTotal Time 5 minutes minutes Servings 8 Calories 74kcal Author Amy Dong Ingredients1 cup pure pumpkin puree1 can chickpeas with liquid, 13.5 oz Juice from half of a large lemon1 fresh garlic clove2 TB tahini pure sesame paste2 TB extra virgin olive oil1 TB pure honey2 tsp kosher salt1 tsp ground cumin¼ tsp freshly ground black pepperOptional: pepitas roasted pumpkin seeds for garnish, extra olive oil for drizzling InstructionsIn a strong blender or food processor, add all ingredients and blend until smooth and creamy; include the liquid from can of chickpeas to loosen the texture.Transfer hummus to serving bowl. If desired, drizzle with additional olive oil and sprinkle with pepitas for garnish.Serve with pita chips, crackers, soft pita bread, etc. Keeps well in an airtight container in fridge for several days. Notes Be sure not to throw away the chickpea water. It’s great at making the hummus blend-able, all while adding flavor and making this dip super fluffy. Tahini can be substituted with almond or cashew butter. Look for unsweetened, but if you can only find sweetened, simply omit the honey. Serve Pumpkin Hummus with Naan (Grilled Flatbread), pita chips, veggies, or as a spread on sandwiches and these Homemade Bagels. This recipe is part of our Appetizing Dips Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4772IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg More To Make And Eat Layered Hummus Dip – This layered hummus dip has it all – cheese, olives, veggies, and of course hummus – it’s the perfect party appetizer! Edamame Hummus – We love throwing together this edamame hummus when we’re looking for a healthy, delicious snack in a pinch. Roasted Garlic Hummus – Creamy, garlicky, and healthy, this roasted garlic hummus makes a show-stopping snack, appetizer, or spread. Lentil Hummus – Try this fun spin on hummus! We replaced the chickpeas with lentils and the results are delicious. The post Pumpkin Hummus appeared first on Chew Out Loud.

These Chewy Pumpkin Snickerdoodles are the ideal holiday cookie for any cookie exchange or for baking with the kids. Soft, chewy, and not cakey, these pumpkin cookies taste exquisite! These Chewy Pumpkin Snickerdoodles are happily rolled and sprinkled with cinna-sugar! In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsChewy Pumpkin Snickerdoodles RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out This Chewy Pumpkin Snickerdoodle recipe beautifully merges a classic snickerdoodle cookies with chewy pumpkin cookies. These cookies are: Not Cakey: These cookies are chewy soft, not cakey, which we love in our Pumpkin Spice Cookies as well. Perfect for the Holidays: These Chewy Pumpkin Snickerdoodles are holiday cookie bliss. Our friends and family literally devour these! Mouthwatering Flavors: These cookies are teeming with pumpkin. They’re the perfect fall treat and one of our favorite pumpkin recipes! Actually Super Easy: They’re easy to make and even easier to eat! And of course, they’re happily rolled and sprinkled with cinnamon sugar, just like our Baked Pumpkin Spice Donut Holes. Key Recipe Ingredients Salted Butter – The melted salt butter adds richness and flavor to our snickerdoodle cookies and also helps to keep them wonderfully moist and chewy. Pumpkin Puree – We use 1/4 cup of pure pumpkin puree to infuse these snickerdoodle cookies with a lovely, warm, autumn flavor. Real Molasses – Molasses adds a depth of flavor to these cookies that can’t be matched. Make sure to use real molasses. Pumpkin Pie Spice and Ground Cinnamon – These warm spices are essential for achieving that classic pumpkin spice flavor. Optional Cinnamon Chips – For an extra burst of cinnamon flavor, we’ve added cinnamon chips to the dough. These are seasonal, so grab them when you can! Substitutions And Variations Here are some of our favorite substitution and variation ideas: Chocolate Chips: If you can’t find cinnamon chips, milk chocolate chips or white chocolate chips would be a great substitute. Add-Ins: Try adding toffee bits, roasted chopped pecans, or white chocolate chips like we do in our Triple Chocolate Chip Cookies. Spices: Feel fre to add a bit more cinnamon, or add 1/2 teaspoon of nutmeg or allspice for extra fall spices. Step-By-Step Recipe Instructions Combine wet ingredients in one bowl and dry ingredients in another. Fold the wet and dry ingredients together until no dry streaks remain. Add cinnamon chips, if using, and fold to incorporate. Wrap dough airtight and chill in the fridge for 1 hour or overnight. Form dough balls and dip them in the cinnamon-sugar coating. Flatten the dough balls and bake for 9-10 minutes at 350F. Immediately sprinkle the remaining cinnamon-sugar on top of the baked cookies. Cool the cookies on the baking sheets for 10-15 minutes before transferring to a wire rack to cool completely. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Here are some of our favorite prep-ahead strategies for these delicious cookies: Make and Refrigerate Dough: The cookie dough can be made ahead of time and stored in the fridge for up to 2 days. Wrap dough airtight and chill in the fridge until you’re ready to bake. Make Ahead Entirely: Cookies are best eaten after completely cooled but they’re even better the next day. Store them in an airtight container at all times. Freeze the Dough: The baked cookies freeze well. Freeze the dough for 1-2 months. You can also form dough balls and freeze them in a wax lined container. Chewy Pumpkin Snickerdoodles are packed with pumpkin goodness and delicious fall spices in every bite! Commonly Asked Questions What type of pumpkin puree should I use for these snickerdoodles? You can use any type of pure pumpkin puree for this recipe, whether it’s homemade or canned. Just make sure it’s 100% pure pumpkin puree and not pumpkin pie filling. Do I have to chill the dough? Yes, it’s important to chill the dough for at least 1 hour, or even overnight. Chilling allows the flavors to meld together and also prevents the cookies from spreading too much in the oven, which helps to maintain their chewy texture. Why did my cookies turn out cakey instead of chewy? If your cookies turned out cakey, it’s likely because they were over-baked or the measurements were slightly off. Be sure to stick to the recommended baking time of 9-10 minutes. The cookies will still be puffy when you remove them from the oven, but they will set as they cool, resulting in a deliciously chewy texture. How do I store the cookies? These chewy pumpkin snickerdoodle cookies can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can store them in the fridge for up to a week. You can also freeze them for 1-2 months. Print Chewy Pumpkin Snickerdoodles These Chewy Pumpkin Snickerdoodles are the ideal holiday cookie for any cookie exchange, dessert table, or sharing with friends and family. Chewy and full of pumpkin goodness. Do allow for dough-chill time. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 20 minutes minutesCook Time 7 minutes minutesTotal Time 27 minutes minutes Servings 15 cookies Calories 102kcal Author Amy Dong Ingredients½ cup salted butter melted⅓ cup granulated sugar¼ cup light brown sugar tightly packed¼ cup pure pumpkin puree1 tsp vanilla extract1 tsp real molasses1 ½ cups all purpose flour2 tsp pumpkin pie spice1 tsp ground cinnamon¼ tsp baking powder¼ tsp baking soda¼ tsp table salt⅔ cup cinnamon chips optional seasonal itemFor the Cinnamon-Sugar coating:¼ cup granulated sugar½ tsp ground cinnamon InstructionsIn a bowl, whisk together the melted butter, both sugars, pumpkin, vanilla, and molasses until smooth and combined. Set aside.In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Fold together the pumpkin mixture with the flour mixture just until no dry flour streaks remain. Add cinnamon chips, if using, and fold to incorporate. Wrap dough airtight and chill in the fridge for 1 hour or overnight.Make Cinnamon-Sugar coating by whisking together the sugar and cinnamon in a small bowl. Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mats. Form 1.5-inch dough balls. Flatten dough balls into discs and dip them into cinnamon-sugar to fully coat. Place them 2 inches apart on baking sheets. Bake 9-10 minutes. Cookies will be puffy. Do not over-bake. Remove cookies and immediately sprinkle tops with leftover cinnamon-sugar. If cookies didn't spread much, flatten them a bit with back of a large spoon. Cool on baking sheets 10-15 minutes and remove to wire rack to cool completely. Notes Cookies are best eaten after completely cooled. They’re even better the next day.  Cinnamon baking chips are a seasonal item that can be found in the baking section of major grocery stores. If you cannot find them, you can omit them or use any other type of add-ins you like. Try adding toffee bits,  chocolate chips, roasted chopped pecans, or white chocolate chips.  If using unsalted butter, add 1/4 tsp table salt to the dry ingredients.  Wrap unbaked dough or baked cookies airtight and freeze for up to one month. This is a great make-ahead option for busy bakers. This recipe is part of our Fall Recipe Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week!   NutritionCalories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 61mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 414IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.4mg More to Bake And Eat Chewy Snickerdoodle Bars – These Chewy Snickerdoodle Bars are packed doubly full of cinnamon goodness. Slightly crisp on the outside and chewy on the inside. Perfect for holidays. Chewy Soft Snickerdoodles – These snickerdoodles are chewy, soft, and stay that way for days. They are perfect for making ahead, or for gift-giving. Chock full of cinnamon goodness. Snickerdoodle Ice Cream – This Snickerdoodle Ice Cream requires no eggs, uses only 5 ingredients, and is like a bite of your favorite cookie in the form of creamy ice cream. Snickerdoodle Bread – This rich Snickerdoodle Bread is THE way to enjoy the flavor of snickerdoodles in breakfast/brunch form! Topped with a crisp cinnamon sugar crust. The post Chewy Pumpkin Snickerdoodles appeared first on Chew Out Loud.

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