Monday, October 14, 2013

Key Lime Cookies & Spicy Roasted Pumpkin Hummus

At our October 2013 "Herb Vinegar" program, Sandy treated us with key lime cookies, spicy roasted pumpkin hummus and crackers to enjoy the hummus. Here are the recipes! Enjoy!

Key Lime Cookies


½ c. butter

1 c. white sugar

1 egg

1 egg yolk

1 ½ c. all-purpose flour

1 tsp. baking powder

½ tsp. salt

¼ c. fresh lime juice

1 ½ tsp. grated lime zest

½ c. confectioners’sugar (for decoration)


Preheat oven to 350 degrees F. Grease cookie sheet.

In a large bowl, cram butter, sugar, egg and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt, then blend into the creamed mixture. Form dough in to ½ inch balls, and arrange on prepared cookie sheet.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners’ sugar over cookies while still warm.

Note - I do not grease the cookie sheet, just spray with Pam. My cookies took longer to bake. Its hard to make a ½ inch ball. I just kept checking them after 10 minutes and depending on the size, they took up to 14 minutes.

Spicy Roasted Pumpkin Hummus
1 ½ c. pureed roasted sugar pumpkin (can use canned)

1 can chickpeas, rinsed and drained

2 T. tahini paste

1 clove garlic

1 tsp. cayenne pepper

¼ tsp. cinnamon (more to taste)

1 T. olive oil

2 T. lemon juice (fresh squeezed)

Salt and pepper to taste


Puree chickpeas and pumpkin until fairly smooth. Add tahini, garlic, cayenne, cinnamon, olive oil and lemon juice until smooth. Add salt and pepper to taste.

Note - I like ‘spicy’ stuff but the cayenne was too much for me! I would try a 1/8 to ¼ tsp. and taste. I do use more cinnamon but it is up to you how cinnamon empowered you want it. I have used fresh pumpkins but think the canned is fine. I save baked fresh pumpkins for PIE! Enjoy!


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