Spicy Pumpkin Dip

Recipe Courtesy of Cathy Lowe

Recipe categories: Pumpkin, Fruit, Beans and Legumes, Vegetables,
more
- Dish : Dip
- Cuisine : Middle Eastern
- Technique : Puree , Baking
- Season : Fall
- Cookware Used : Food Processor

recipe
ratings & reviews(8)

Rated 4 stars out of 5

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Total Time:: 12 min
Prep: 12 min

Yield:: 3 cups

Level:: --

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Ingredients

1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper

Directions

In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips

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Read all 8 reviews

By Rachel_WP

Casselberry, FL

on November 09, 2009
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I made this on Halloween for my family and served with high quality store-bought pita chips. The dip was light and fluffy and the spices did not overpower the light pumpkin flavor. It was very easy to make and a crowd pleaser.

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By fotodeb_4919840

Lomita, CA

on February 04, 2008
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The name of this recipe should be changed to "Spicy Pumpkin Hummus Dip." It was very easy to make and delicious. In addition to having it as a dip with pita chips, I like to make a sandwich with the pumpkin dip, sliced tomatoes, and lettuce on whole wheat bread.

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By sroux18_1957770

Boston, MA

on October 16, 2007
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I made this for a family party and everyone loved it! Even my picky husband. It was extremely easy to make too! I served it with whole wheat pita bread triangles and whole grain pita chips.

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