I just can’t stop it with the pumpkin. I mean, I don’t want to stop. And maybe I shouldn’t. I can’t, I won’t, and I don’t stop. With the pumpkin. It’s kind of the perfect food, that while only appropriate for a limited time, is scarfed up like I’m a hog over a trough. A pumpkin trough. So imagine my joy when I busted open Living Without’s Best Gluten-Free Cook and went to town.

First of all, I made up the black rice cereal because wow, does it get boring with the gluten-free breakfast. But when I knew I had people coming over I decided it was time to cook to impress. This was my whole lay-out.

I’m a firm believer in the fact that you can entertain without gluten. No, you can’t juggle dinner rolls, but you can serve up delish food, conversation, and always wine. Oh, so much wine. So the gluten-free Pumpkin Pepper Hummus was a winner. Pair it with Glutino’s GF bagel chips and and you’ll also hear (like I did), “This is all gluten-free? No way.”

The other fun addition here was sunflower seeds. You MUST buy the book and enjoy all of the fantastic gluten-free recipes from renown chefs, but here’s a sneak peek.

Gluten-Free Pumpkin Red Pepper Hummus

Prep time: 5 minutes Cook time: 15 minutes

Ingredients

1 15-oz ca chickpeas, rinsed and drained

5 Tablespoons pure pumpkin puree

1/4 cup roasted red peppers

3 Tablespoons lemon juice

2 Tablespoons extra virgin olive oil

1/2 teaspoon coarse sea salt

1/4 teaspoon minced garlic

1. Drizzle sliced red peppers with olive oil, salt and pepper. Place in hot oven at 400 degrees and roast for 15 minutes. Remove and cool.

2. Combine all ingredients in blender or food processor. Puree until smooth.

3. Transfer to bowl and serve with crudite, gluten-free crackers, bagel chips or your fave dipper.

Makes: 2 1/2 cups