I happened on this while looking for pumpkin dessert recipes. It was wonderful! It's even better the next day - so much so that I would make it ahead from now on.
I personally like it a little chunky so I mixed it by hand. Use a food processor if you like it smoother.
I would add even more garlic and lemon juice, but that's just me. Taste it first and decide for yourself.
Makes about 2 cups.
INGREDIENTS
1 can (15 oz) pumpkin puree
1/4 cup tahini
1 tsp olive oil
2 cloves garlic, minced or pressed
1/2 tsp ground cumin
1 tsp sea salt
1 Tbsp fresh lemon or lime juice
1 Tbs fresh minced parsley
Mix all ingredients together. If you like it smooth, use a food processor. If you like it more chunky, do it by hand.
Cover and refrigerate for at least an hour before serving. This is SO much better the next day, that it's worth the wait to make it a day before you need it.
No comments:
Post a Comment