The grill kind. I wish we had gas for heat and cooking, but we don’t. So, I insisted. A really good grill. Besides, when the power goes out, I have the grill with a side burner.
It was cheaper to get me a good grill, than to run a gas line over a hundred yards to our house, then do the massive renovations to get gas heat and a gas stovetop. We grill mostly in spring and fall. Summer it gets just too hot and humid to stand over the grill. Today I wanted to check out the grill and make some sausage. I first had to clean out the inside as the field mice (or chipmunks) keep bringing things into the side burner.
Today it was peanuts and bird seed. Thankfully, the leaf blower cleans it out quickly. In winter, if we don’t use the grill, the mice build nests in it. We now know to use it often when the weather warms up a bit. Tonight I had some PA market Berkshire hog sausage.
I also made corn on the cob, and grilled up some naan to serve with pumpkin hummus.
Yes, you heard it correctly. Pumpkin hummus. Simple recipe. Roast a cheese pumpkin.
Blend the pumpkin (about a pound of it) with a can of chickpeas and two garlic cloves. Add lemon juice, 2 tbsp. A neutral oil like grapeseed, 2 tbsp. Spices like garam masala, or cumin, about 1 tbsp. A pinch of nutmeg and of cinnamon. I used sriracha to add some heat. A few dots of it. It came out really smooth, yet with a hint of heat. If you want it hotter, add more garlic and more pepper.
It ended up a bit too cold to eat outside, so we brought our picnic indoors. Sausage, naan, hummus and corn. And, a lovely VGV from Black Ankle. The pan holds some melted butter with garam masala, for the corn. VGV is a Viognier and Gruner Veltliner blend.
Eating mostly locally, as usual. And, loving the fall weather.
Where did you get the pumpkin? That hummus sounds really delicious.
The cheese pumpkin was in last week’s CSA basket. It is a Long Island cheese pumpkin. Supposedly, called that because the rind makes it look like cheese.
I have seen them at Sharp’s. Check out the pumpkins at the market and see if they have cooking pumpkins, not just carving pumpkins. I believe the varietal is moschata.
I will look it up.
They have lots of cooking pumpkins at Larriland, wonder if I could just sub in one of those. I imagine it would still be good hummus.
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Thanks for the hummus recipe. I think I will do the same with mine. We had a huge one in our box, but I gave that to the family I share with (they’re 4) and I swapped kale for the only one left, a small one. Should be enough for hummus though.