Seriously the best fall dip you will try this holiday season.
- 1 Garlic Bulb
- Extra Virgin Olive Oil (EVOO)
- 1 Can of Chickpeas, well drained
- 1 Can of Pumpkin Puree
- Juice of 1 lemon
- 2 TBSP of EVOO
- 2 TBSP of Tahini
- 1 tsp of Chili powder
- 1 tsp of Cumin
- Salt to taste
- Portland Salt Co.'s Pita Salt seasoning
- Feta Cheese crumbles
- Pink Wagon Foods Spicy Pickled Pink Onions
- Toasted Hazelnuts
- Durant's Arbequina Olive Oil
- Finishing Salt
- Pita bread to dip
Preheat oven to 400 F
Cut off the top of a head of garlic.
Drizzle with extra virgin olive oil and salt
Wrap the bulb up in aluminum foil, and roast in the over for 45 minutes.
Add chickpeas, pumpkin, lemon juice, olive oil, tahini, chili powder, cumin, salt, and roasted garlic to a food processor and blend until smooth.
Feel free to add more olive oil or water to get desired consistency.
Garnish with Pita Salt, Feta, Spicy Pickled Onions, Arbequina olive oil, toasted hazelnuts, microgreens, and finishing salt.
Serve with pita bread and vegetables.