Wednesday, March 5, 2008

Garlicky Garam Masala Dip

Garam masala inspired this dip. Peppery, smoky, and warm, with sweet tones of cinnamon and nutmeg too. Pumpkin might seem an unlikely ingredient to highlight with Spring so near, but to me seems the perfect partner for garam masala.
I took liberties with a basic hummus recipe, yielding this fluffy, orange dip that is great with a salty dipper like pretzels, or spread on a pita with some sprouts for a light sandwich.

Garlicky Garam Masala Dip
Serves a crowd

1 15 ounce can garbanzo beans, rinsed and drained
3 large cloves garlic, minced
1/8 cup tahini
juice from 1 lemon
1/4 cup water
3 teaspoons garam masala
1/2 teaspoon cumin
2 teaspoons salt
1/4 teaspoon cayenne
1/4 cup extra virgin olive oil
fresh ground black pepper, to taste
1 15 ounce can pumpkin puree

Place all ingredients except pumpkin puree in food processor and pulse until coarsely blended. Add pumpkin puree and pulse a few more times to combine.

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