Mexican Pumpkin and White Bean Dip

Mexican Pumpkin White Bean Dip

Mexican Pumpkin and White Bean Dip
From Fiber Fool

I LOVE organizing.  I love it a weird amount.  An amount that drives John slightly crazy.  And while I think he could stand to better appreciate the value of a good labeling system, sometimes I do see where he’s coming from.  For example, last week he came home from work to find about 30 cans of food and an assortment of grains, nuts and other food stuffs scattered across our counter.  In my latest attempt to organize our sorry excuse for a pantry (a cabinet that’s probably plenty big enough for most people, but I’m not most people when it comes to pantry storage), I made some fairly harsh decisions about what items deserve permanent space in our reserves.  While I’m a big believer in keeping a stocked pantry for last minute meal creation, I have a hard time imagining a scenario where I need 4 cans of corn and a pound of Israeli couscous on a whim.

In an effort not to let good food go to waste, I put all the reject items in a big box and challenged us to use at least one item a day, figuring in a month most of it should be gone, and whatever we have left we can donate to a pantry or something.  So far it’s been a pretty successful plan, resulting in more than few awesome dishes, including this dip which I made for absolutely no reason.  And I should mention that if you, too, are making this dip for no reason, know that it makes a TON of dip.  It’s super addicting though, so I have high hopes that we’ll make good use of it over the next week or so.

Ingredients

  • 1 14-oz can white beans, drained and rinsed (I used great northern, original recipe suggested cannellini)
  • 1 15-oz can pumpkin (pure pumpkin, not pumpkin pie filling)
  • 6 oz plain Greek yogurt
  • 2 Tbsp tahini (it’s sesame seed paste, most grocery stores have it now – just ask if you can’t find it, otherwise you could sub a little peanut or almond butter and a little extra oil)
  • 2 cloves garlic, roughly chopped
  • 1 1-oz packet taco seasoning
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeds removed, chopped

Preparation

  1. Place beans, pumpkin, yogurt, tahini, garlic and taco seasoning in the bowl of a food processor.  Pulse a few times, then let it run until mixture is smooth.
  2. Drizzle in oil and vinegar with the motor running, if your food processor allows.
  3. Turn food processor off and add red pepper and jalapeno.  Pulse about 5 times, just to combine.
  4. Refrigerate at least 4 hours, or overnight.
  5. Serve with tortilla chips, pita chips or raw veggies.

Makes about 3 cups of dip.

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