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Saturday, October 18, 2008

White Bean Dip and Pumpkin Dip

Seasonal Recipe of the Week
Here are 2 easy tasty dips for fall, which are great to serve with bread and wine, or pita crisps, or raw vegetables.

White bean dip

2 cups cooked white beans
1/3 cup EVOO (extra-virgin olive oil)
1/3 cup lemon juice
4 cloves garlic, pressed
1/2 teaspoon ground cumin seeds
salt and pepper to taste
1/4 teaspoon cayenne pepper
2 tablespoons capers
2 tablespoons olive oil, mixed with 1/2 teaspoon smoked paprika
lemon wedges

In food processor puree cooked beans with oil, lemon juice, and garlic. Add cumin, salt pepper and cayenne. Add a little water if too thick. Spread in shallow serving dish and garnish with capers, paprika-olive oil and lemon wedges.

Pumpkin Dip

2 tablespoons unsalted butter
3/4 cup chopped onion
3/4 cup chopped red pepper
1 3/4 teaspoon ground cumin
3/4 teaspoon Hungarian paprika
1/2 teaspoon sugar
1/4 cup heavy cream
2 ounces room temperature cream cheese, cut into cubes
16 ounces pumpkin puree
1 1/2 tablespoons chopped parsley
1 3/4 teaspoon salt
3/4 teaspoons black pepper
1 shake Tabasco sauce

In a medium saucepan, melt butter. Add onion, red pepper, cumin, paprika, and sugar. Cook 8-10 minutes, stirring occasionally. Add the heavy cream and simmer. Add the cream cheese and cook till smooth and blended. Remove from heat. Add the warm cheese mix to the pumpkin in a large bowl. Stir in the parsley, salt, pepper, and Tabasco sauce. Serve at room temperature. This may be made up to 3 days ahead.