The pumpkin-cannellini bean dip is very easy to make. Throw everything into the food processor and let it rip. It was delicious; I made some whole-wheat pita chips and enjoyed this as a snack for several days.
The vinaigrette tastes like a vinaigrette but has a thicker consistency. It was great on salad greens; the pumpkin and balsamic vinegar are a really nice combination. I thought it would be a great dressing for a non-mayonnaise-based potato salad so I boiled up a couple of potatoes and tossed it in a little of the vinaigrette. Delicious!
Pumpkin-Cannellini Bean Dip (about 2 cups)
- 1 cup pumpkin purée
- 1 cup canned cannellini beans, rinsed and drained
- 1 garlic clove, peeled
- 2 tsp. herbes de Provence
- salt and pepper to taste
- ¼ cup olive oil
- Combine all the ingredients except the olive oil in a food process and process roughly.
- While running the food processor, stream in the olive oil and mix well.
Pumpkin Vinaigrette (about 1 cup)
- 1 clove garlic, pressed
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tsp. dried sage
- 3 tbsp. balsamic vinegar
- 3 tbsp. white wine vinegar
- ¼ cup pumpkin purée
- ¾ cup olive oil
- Combine the garlic, salt, pepper, and sage in a bowl. Mix in the vinegar and the pumpkin. Whisk the oil in a slow stream to form an emulsion.
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