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November 6, 2017

As Seen on Tampa Bay’s Morning Blend: Metropolitan Ministries

By Laura Byrne

We recently appeared on Tampa Bay’s Morning Blend on ABC Action News along with Cliff Barsi of Metropolitan Ministries to share ways your family can volunteer together and how to whip up a delicious hummus recipe that will impress your guests (recipe below) made with products you can BOGO this holiday season–BUY One, GIVE One!

Pumpkin puree and chickpeas are great options to keep in your pantry throughout the holidays, but they are also among the non-perishable items needed by local families.

Related: Beyond the Labels: How Hunger Impacts Moms and Families in Tampa Bay

The next time you head to the store…have your kids pick out some extra food items and toys and bring them all to charitable organizations like the Metropolitan Ministries Holiday Tent which is NOW OPEN at 905 North Governor Street in downtown Tampa.

We promise it is an experience your entire family will never forget and it just might become a holiday tradition to donate!

Metropolitan Ministries Holiday Tent


Pumpkin and Goat Cheese Hummus with Crispy Sage + Prosciutto Pesto


  • 2- 16 oz. cans chickpeas rinsed + drained
  • 1 cup tahini sesame seed Paste
  • juice of 1 lemon
  • 1/2 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 2/3 cup olive oil
  • salt & pepper to taste
  • 4-6 cloves garlic

Add the chickpeas, pumpkin puree, tahini, garlic cloves and lemon juice to the bowl of a food processor. Puree the mixture until smooth, scraping down the sides if necessary. With the machine running stream in the olive oil until smooth and creamy. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper.

Crispy Sage + Prosciutto Pesto

  • 3 ounces prosciutto finally chopped
  • 1/2 cup fresh sage finely chopped
  • 1/2 cup kale finely chopped
  • 2 tablespoons olive oil

Heat a large skillet over medium heat, add the prosciutto and crisp on both sides, about 2-3 minutes per side. Remove from the heat and add to a food processor. Add the sage, kale, olive oil and a pinch of pepper. Process until a fine crumb is reached. Scoop the mixture and back into the skillet, cook over medium heat until toasted and fragrant, about 5 minutes. Remove from the heat and let cool.


  • 4 ounces crumbed goat cheese
  • 2 tablespoons dried cranberries
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons maple syrup

Place the hummus in a serving bowl and top with the Sage + Prosciutto Pesto. Add the goat cheese, cranberries and toasted pine nuts. Drizzle the hummus with a little maple syrup. Serve.


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