Tulsa chef Nico Albert from the Cherokee Nation makes this dip to honor the keystones of Native American cooking: corn, beans and winter squash, known as the three sisters. She includes a fourth, sunflower: The seeds add a nice crunch!
Combine 1/2 cup sunflower oil, 4 garlic cloves and 2 teaspoons chopped rosemary in a small saucepan over medium heat. Bring to a simmer and cook until the garlic is soft and just begins turning golden brown. Remove from the heat and let cool. Meanwhile, combine one 15-ounce can each hominy and white beans (drained and rinsed), 1/2 cup cooked pumpkin (or half of a 15-ounce can pumpkin puree), the juice of 1/2 lemon and 2 teaspoons each kosher salt and pepper in a food processor. Add the garlic-rosemary oil and puree until smooth. Serve topped with roasted sunflower seeds.