Found on Pinterest, this recipe was shared by Kim Lee, who writes on her blog, Kim’s Cravings. This is a great seasonal dip to serve on game day or over Thanksgiving weekend.
Prep Time: 10 minutes
Servings: 8 (1/4 cup servings)
Ingredients:
1/2 cup fresh Pumpkin puree
1 15 oz. can Chickpeas (garbanzo beans), drained and rinsed
1/2 Lemon, juiced
2 Garlic cloves
2 Tablespoons Tahini (sesame seed paste)
4 Tablespoons Extra Virgin Olive Oil, divided
1/2 teaspoon Sea salt, plus more to taste as desired
1/2 teaspoon ground Cumin, plus more to taste as desired
1/2 teaspoon Chili powder
1/4 teaspoon ground Cinnamon
1/8 teaspoon Cayenne pepper
Optional: Pepitas (roasted pumpkin seeds, found in Mexican markets)
Directions:
1. Combine all ingredients in the bowl of a food processor or high-speed blender. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
2. Refrigerate for at least 2 hours to allow the flavors to marinate. Kim recommends making it a day ahead of time.
3. Drizzle a little extra virgin olive oil over the top and garnish with pepitas, if desired. Serve with raw veggies, pita chips and/or crackers. Also, wonderful as a topping for sweet potatoes, salads and wraps.
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