Tonight's dinner was chips and dip. So healthy sounding! My husband has been getting these pumpkin seed chips from the Whole Foods near where he works. I made pumpkin ice cream last weekend and I didn't want to the remainder of the can of pumpkin to go bad. I cannot be the only one who puts partial cans in the fridge only to find later that they have been fuzzy monster cans later.
So, I made pumpkin hummus. I know the picture isn't the most attractive. It's a dip!
1 cup pumpkin puree
1 15 oz can navy beans, drained and rinsed
2 tablespoons tahini
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
dash of chipotle powder
1 tablespoon of demera sugar
juice of one lemon
1/4 cup olive oil
Add all of the ingredients except for the lemon juice and olive oil in a food processor. Before adding the lemon juice and olive oil, adjust the seasoning to taste. With the processor running, slowly pour the lemon juice and olive oil into the food processor. Makes about 2.5 cups of dip.
This is not nearly as thick as normal hummus, but it is very tasty. It is both sweet and salty, and worked really well with the pumpkin seed chips.
I'm planning on having some of the leftovers with the roasted butternut squash and beets from earlier this week. Yum!