oftt

Spicy Pumpkin Dip

Print Email

3 tablespoons olive oil, divided
1 cup chopped red onion
1 tablespoon chopped garlic
1 tablespoon light brown sugar
1 teaspoon ground cumin
2 tablespoons fresh-squeezed lemon juice
1 (15-ounce) can pumpkin or about 1-1/2 cups of pureed cooked pumpkin
1 (15-ounce) can garbanzo beans, rinsed and drained
3 tablespoons tahini (ground sesame seeds)
1/2 to 1 teaspoon cayenne pepper
Salt to taste

Place 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chopped onion. Saute the onion for several minutes, until tender and just beginning to turn brown. Stir in the garlic, brown sugar and cumin. Continue to cook and stir until sugar is dissolved and onions appear caramelized, about 2 or 3 minutes. Remove pan from heat.

Pour remaining 2 tablespoons olive oil and lemon juice in blender or food processor. Add onion mixture, pumpkin and beans. Process until nearly smooth. Add the tahini and continue to process until mixture is smooth.

Transfer dip to a mixing bowl. Stir in cayenne, starting with just 1/2 teaspoon and adding more according to your own taste. Season with salt. Refrigerate for at least a few hours in a tightly sealed container.

Tips from the cook

--Try stirring 1 cup of chopped, toasted pecans into the smooth dip. It adds texture and a new dimension of flavor.

--Be sure to buy the canned pumpkin that has no spices added to it, just pure pumpkin puree.

--The creamy-colored, irregularly-shaped garbanzo bean is often called a chickpea.

--Tahini is a thick paste made from ground sesame seeds. Common in Middle Eastern cuisine, it brings nutty richness to this dip. It can be found in jars or cans in most grocery stores. It often needs to be stirred to mix the oil and paste. Once opened, store it in the refrigerator.

 

-Recipe courtesy of Sue Doeden

 

restaurant news

Wright Brothers Soho Oyster House
London - British Isles
by Carolan Nathan

raw_bar_interiorpicture.jpgOne thing I sadly miss living on the west coast of the USA are the Atlantic sea offerings in all their glorious whiteness and taste. So when I returned to London in September I set out to eat as...

Read more...
Boston Bakery and Restaurant - Area Four
Boston
by Kitty Kaufman

area four 4It's inauguration Monday. Neither bison nor lobster's on our Cambridge menu but we're celebrating. The first place is "not doing lunch today," so around the corner we go to the second where I'm...

Read more...
Not My Birthday
Los Angeles
by Fredrica Duke

Ace Hotel Downtown Los AngelesMy husband’s birthday was coming up. As it approached, I kept coming up with ideas. “Surf and Sand in Laguna?” I asked, as he passed me in the hall. Nothing. A few days later, “Malibu Beach Inn?”...

Read more...
Kyotofu Dessert Bar
New York
by Alexis Siemons

kyotofudessertOK fine. I'll admit it. I'm the person who studies the menu online before going out to eat. I devour every edible word and let the taste bud anticipation work its magic.

The moment I knew I would...

Read more...