I simply couldn’t resist participating in the #realfoodholiday after seeing more and more awesome recipes popping up in my timeline – so I’ve just released one of my favorite pumpkin juice recipe that’s ideal for a Thanksgiving morning juice.

You know that I hate wasting food and that’s one of the downsides of juicing: it produces a lot of pulp that goes to waste  – most of the time. However, for this recipe I’ve come up with a nice healthy hummus that you can create from your pumpkin pulp. Only add a few more ingredients and you have yourself a wonderful Thanksgiving side dish!

The Juice

The juice is really delicious and hearty. Pumpkin adds a nice frothy sweetness to the juice which I love. I wanted to make this juice a little bit “green” so I added a few savoy cabbage leaves. You can use kale if you like. To lighten it up a little bit I added one cucumber which will hydrate your body.

As a kicker I like to add ginger or turmeric. Both have incredible health benefits and taste great if used carefully. Carrots are optional but taste so good as well. So here is the list of ingredients I used for the juice:

Ingredients

• 1 medium sized pumpkin
• 2 – 4 leaves of kale or savoy cabbage
• 1 cucumber
• 1 knob of ginger or turmeric
• 2 carrots

The Pumpkin Pulp Hummus

In order to get the pure pumpkin pulp we obviously need to juice it separately from the other ingredients. When that’s done we can scratch the pulp out of our juicer and use it with out blender to blend the other ingredients in.

Ingredients for the hummus

• 2 cups of pumpkin pulp
• zest of 1 lemon
• a few sprigs of parsley, coriander or dill
• a pinch of cinnamon or cayenne to taste
• a can of chick peas

Put everything into your blender and enjoy!

These bloggers also participate in the #realfoodholiday:

• Deliciously Organic
• Once a Month Meals
• Super Healthy Kids
• 100 Days of Real Food
• Kitchen Stewardship
• Simple Green Smoothies
• Keeper of the Home
• Fresh 20
• Weelicious
• Mama and Baby Love
• $5 Dinners