Lets just pause for a second.  Isn’t our street beautiful this time of year? (Mad photog props to Fab for snapping the above gem).  Our apartment may be winter ready and decorated for Christmas, but the rest of America still has fall and Thanksgiving to savor. Last month we hosted Canadian Thanksgiving which was such a hit (and left us with the most amazing left overs) that we opened our house once again to our family-less friends who were sticking around the city for the holidays.  We were so thankful to share the day with some of our best people. Now all that needs to happen to make this past weekend a recurrent theme is for Justin to ditch Chicago, and for Aaron to move back ASAP (thanks for understanding guys).

I switched up the menu a little to try some new things, but also stuck with our tide and true favorites.  Again, we kept things as vegan/Gluten-free/Paleo as possible with a few exceptions to the rule.  It is a holiday after all and we need to live a little.  The first of our festive eats is our Homemade Curried Hummus, which is no exception to any rule and pretty much free of everything.  The subsequent menu fed a plethora of hungry millennials with left overs to spare. So, from our home to yours, Happy Thanksgiving!

Menu:

1. Pomegranate-Blueberry Glazed Roast Turkey (sugar and butter-free)
2. Agave-Dijon Roast Brussels Sprouts
3. Mushroom-Leek Gluten Free stuffing
4. Curried Coconut Yam Casserole
5. Homemade Cranberry Sauce with Ginger and Pear
6. Homemade mushroom gravy
7. Roast Squash and Potatoes
8. Lemon-Parmesan Roast Asparagus
9. Cilantro-Lime Bean Salad
10. Homemade, slow cooked buns
11. Curried Hummus with pita chips
12. Cheese Plate
13. Dessert by the ever exceptional Rocco and Caro

Homemade Curried Hummus

Ingredients

• 2 cans of organic chickpeas
• 4 cloves of garlic (more if you are like me and LOVE garlic)
• 1 tbsp of lemon juice
• 2 tsp of red curry paste
• 1.5 tsp of soy sauce or tamari
• A touch of sriracha (optional for if you like it with a bit more bite)

Directions

1. Place the chickpeas into the bowl of a blender (keep the water from one can, but drain the second)
2. Mince the garlic and add to the blender.
3. Add the lemon juice, curry paste, soy sauce and sriracha.
4. Blend until smooth (add water if it is too thick and not blending smoothly)
5. Serve and enjoy!