I love recipes for thick sauces and mashes that you can make when you have spare time stash in glass mason jars for use throughout the week (see: fake-out caulcannon). The one I've been using lately is Grass Fed Girl's pumpkin no-bean hummus. This pumpkin hummus is tasty as all get-out and all it takes to make it is throwing the ingredients, and there aren't many of them, in a jar and stirring with a spatula. If you use canned pumpkin, no cooking, no nothing, and it keeps in the fridge for a week plus no problem.
Pumpkin hummus warm egg salad
- 1/2 cup Grass Fed Girl's pumpkin no-bean hummus (stir together 2 cups canned pumpkin, 1/4 cup tahini, 2 Tbsp lemon juice, 2 minced garlic cloves or 2 tsp garlic powder, and 1 tsp each salt, pepper, and paprika)
- 1 tsp coconut oil
- 2 large eggs
- 1-2 cups of salad greens
- 1 Tbsp tahini, almond butter, or other nut butter of your choice
- Bonus: add half a diced tomato and 1/4 cup sauerkraut
- Heat coconut oil in skillet until slightly smoking.
- Put salad greens, sauerkraut, and tomato on a plate.
- Add eggs and pumpkin hummus to skillet; cook until eggs are set, then flip and let cook for an additional couple of seconds, then use a spatula to scrape the entire mixture onto your greens.
- Top with the nut or seed butter, then sprinkle a generous pinch of sea salt over the entire salad.