November 10, 2010

Sweet Pumpkin, Yam & White Bean Dip

It's book club night and we're all bringing our favorite fall dishes. This pumpkin, yam, and white bean dip is not one of my favorite fall dishes, in fact, I just made it up. But I absolutely adore pumpkin and yams during these holiday months and wondered how I could create an appetizer out of these two flavors. Thus, two dips were born: sweet pumpkin and yam dip, and spicy pumpkin and yam dip. The flavors in them are different but the base is the same: I simply divided the dip once the base ingredients had been combined, then altered them separately to create two variations. I'll post the spicy dip later, which is scooped up with homemade Parmesan toasts.

This sweet version has undertones of maple and pumpkin pie spice, and is served with homemade cinnamon raisin bagel chips. I can't wait to sample all of the wonderful dishes that the rest of the club is making, but with heaping bowls of both of these flavorful and interesting dips as appetizers, I'm sure that we'll be well on our way to fulfilling our Fall cravings right from the start.

Sweet Pumpkin, Yam & White Bean Dip:
For the white beans:
Overnight, soak 2 cups white beans in 6 cups of water. Rinse and drain, then bring to a boil with 6 cups of water, 2 T. olive oil, 1 t. dried sage, and 3 cloves of garlic. Reduce to a simmer and cook for 1.5 hours. Then, add freshly ground pepper and a dash of salt, stir, and simmer for another 30 minutes until tender. Drain the beans, reserving the cooking liquid in case you need it later.

For the basic dip:
2 pieces white or sourdough bread, crusts removed
1/3 cup heavy cream (or whole milk, if desired)
2 cups white beans as prepared above, or 2 cans white beans (rinsed and drained)
2 cloves garlic
2 T. olive oil
1 T. lemon
1/2 cup pumpkin puree (not pie filling)
1/2 cup or more canned yams in light syrup, drained
dash of salt

In a food processor, add the bread and heavy cream, process together until combined. Add the rest of the ingredients and process until smooth, then reserve half in a separate container if desired, for the Spicy Dip.

Add to processor and process 1 minute:
1 t. pumpkin pie spice
1 t. maple syrup
salt and pepper to taste

Enjoy with your favorite pita chips, crackers, veggies, or homemade bagel chips.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...