How do I love pumpkin? Let me count the ways . . . . Here’s a good one. I think of it as harvest season hummus. Dip in with some pita chips.
1 clove garlic
With food processor running, toss in garlic to chop. Add parsley and pulse to chop finely. Add pumpkin purée, tahini, 2 tbsp (30 mL) oil, lemon juice, 1/2 tsp (2 mL) salt, cumin and smoked paprika. Process until smooth and fluffy, scraping bowl once. Add remaining 1 tbsp (15 mL) oil if desired to adjust texture. Adjust salt.
Transfer to serving bowl. Sprinkle with pepitas.
Makes 1-1/2 cups (375 mL).
Credit: Susan Sampson
Dip, Dunk, Dollop, Drizzle
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