Roasted Garlic and Pumpkin Bean Dip
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Serves: 10-12
Ingredients
  • 6-8 garlic cloves, peeled
  • ⅓ cup of olive oil
  • 1 can of white beans (cannellini beans or garbanzo beans), drained and rinsed
  • ⅓ cup of canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • ⅛ teaspoon pepper
  • For serving: 1 small pie pumpkin
  • For serving: Vegetables and crackers for dipping
Instructions
  1. In a small saucepan on medium-low heat, add peeled garlic cloves and olive oil. The olive oil should cover the garlic cloves. Allow the garlic cloves to cook in the olive oil until the oil begins to bubble, and then turn down the heat a bit. Cook gently for 20-25 minutes until golden and soft when pierced with a fork. Allow the garlic and garlic olive oil to cool.
  2. In a food processor, combine the garlic and olive oil and drained white beans. Process until smooth, scraping the sides of the food processor as necessary (about 1 minute).
  3. Add pumpkin puree, pumpkin pie spice, and salt and pepper. Blend until very smooth, scraping the sides of the food processor as necessary (about 1 minute).
  4. Taste and adjust as desired. For a thinner dip, you can add an additional splash of olive oil or water.
  5. For serving: Rinse your pie pumpkin and dry it. Using a sharp serrated knife, cut off the crown of your pie pumpkin. Using a large spoon, scrape out the seeds and fiber from the middle of the pumpkin. Transfer your dip into the pie pumpkin and arrange it on a serving board alongside vegetables and crackers for dipping.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2017/10/18/pumpkin-bean-dip/