Pumpkins are starting to be harvested. You want to age them at least 2-3 weeks before you roast because they age and sweeten after they've been cut from the vine. I use an ice cream scooper to remove seeds as well as once the pumpkin is roasted, to remove the pumpkin 'meat' from the skin. Roast pumpkin cut in big chunks on a cookie sheet at 350 for an hour. I scoop and freeze in glass jars for future delight.
Here's what you'll need:
• 1 14 oz. can garbanzo or white beans, drained and rinsed (I purchase organic beans at Trader Joe's or soak and cook good dried heirloom beans)
• 1-2 cloves garlic, cleaned
• 1 cup roasted pumpkin. You can also use canned plain pumpkin if you don't have fresh, but it won't be as good. Butternut squash can also be used.
• 1 teaspoon cayenne or other dried, ground chili pepper. (I purchase a variety of dried chili peppers at my local grocer by organic spice company Spicely. Use as much or as little based on your tolerance for heat.)
•1-2 teaspoons cumin
• 1-2 teaspoons coriander
• 2 Tablespoons Cecchetti olive oil or other good, extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• Salt and pepper based on taste. And add more lemon juice and dried chiles based on taste.
• sesame, carmelized onion and current crackers or other hearty cracker. Rye, wheat, multi grain will go well with this spread
Place garlic cloves in bowl of food processor and run until minced. Add remaining ingredients and blend until smooth.
Bon Appetite!
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