Here is my recipe for an absolutely delicious Roasted Pumpkin Dip. I love making recipes that can be so multi-purpose from served as side dish, the main course, to appetizer especially as we prepare for the most fun food season of the year- the holidays!
1 medium sugar pumpkin, roasted and puréed
1 cup of canned garbanzo brand (chickpeas)
1/2 cup full fat coconut milk
1 tsp turmeric
2 cloves garlic
1/2 orange juice
3 tbsp tahini
Sea salt and pepper to taste
1/2 tsp cinnamon
Pinch of cayenne
1. Slice the sugar pumpkin in half, place flesh side up and bake on a cookie sheet for about 45 minutes at 400 or until tender. Scoop out the pumpkin and using a food processor purée with remaining ingredients. Adjust seasoning to taste. Transfer to a pot on the stove to heat thoroughly again.
2. If you have a zucchini spriralizer this is the perfect accompaniment, if not this can be served over a bed of pasta, rice, or as a side along a meat or fish entree. Garnish with roasted pumpkin seeds, fresh cracked pepper and a drizzle of pumpkin seed oil or Veg-licious Camelina oil.
3. Or if you are starting to think about holiday entertaining this is a great one to serve along side gluten free crackers, pita chips, or your favorite baguette!