26/10/18 12:13 PM

Elizabeth Eats will be selling berry bites, vanilla cake bites, tropical bites, coffee bites, vanilla protein squares, strawberry chocolate fudge, *pumpkin spice nut butter*, pecan cashew butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten free, refined sugar free, dairy free, and organic.

It finally feels like fall outside! SunnySnacks Organics celebrates the season with one of their fall flavors, which are still available for a limited time! They’ll be at the market  with Pumpkin Spice Latte BubbyBalls (O, V, GF, Paleo), Pumpkin Pie Hummus (O, V, GF) and Smoky Butternut Hummus (O, V, GF). Try the Pumpkin Pie Hummus with graham crackers, apples, or pretzels. Try the Smoky Butternut Hummus with root veggies, as a sandwich spread, or even as a pasta sauce! THey’ll have all of their regular menu items available, too.


It’s the last session for our weekly market, and we’re going out with a bang. Stop by for tricks, treats and a costume contest this week. Check in at the information tent to get your entry. The costume with the most likes through Facebook and Instagram will win an OBFM gift certificate. Costume categories are Best Pet and Cutest Kid. The contest runs through Halloween.

The end of October means the end to our weekly markets. Never fear, we’ll be back for all of your holiday catering, entertaining and gifting needs with our friends at the Art, Green and VB Flea markets on Nov. 17 and Dec. 15 to round out the year. Get your pre-orders in now to make sure your favorite vendor has what you need to make your festive tables happy and bright.


Why was the Jack O’Lantern afraid to cross the road ??? … Because it had no guts !!!


Get into the spirit of the season by incorporating pumpkin and pumpkin spice into a timeless classic, hummus.

Here’s how I make my Great Pumpkin Spice Hummus:

In a food processor, add one 15-ounce can of chickpeas that ave been drained with 5 tablespoons of roasted and pureed pumpkin [you can use canned or roast your own], 5 tablespoons of tahini or smooth peanut butter, and 5 tablespoons of olive oil. Add 2 tablespoons pumpkin spice [you can use prepared or make your own], 2 tablespoons water, and 1 garlic clove.

Pulse until smooth and season with salt. Serve with olive oil drizzled on top and garnished with crushed red pepper flakes and roasted pumpkin seeds.

The hummus can be used as a spread on sandwiches, added as a filler to wraps, or enjoyed as a dip with crackers or fresh cut vegetables like carrots or celery.

If you’d like my recipes on how to roast your own pumpkin or blend your own pumpkin spice mix, email me at

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine


Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19thStreet Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

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