Since I was rather weighed down with cucurbits this week, this dip seemed like an excellent way to get some out of the way. The fact that it turned out beautifully and we inhaled it like nobody's business was a happy coincidence....This would make a nice dip -- made on purpose -- around Thanksgiving when (well, next year maybe) friends might come by for drinks and munchies.
3 cups cooked pumpkin or Kabocha squash
1/3 cup coriander leaves
2 tsps grated fresh ginger root
1 tsp cumin powder
1 Tbsp olive oil
few dashes of your favorite hot sauce
1 Tbsp salt
Blitz everything except for the pumpkin together in the blender to form a smooth paste. Add it to the pumpkin, mash well, and stir to combine. You could also blitz everything, which is what I did, but I think this dip would taste better mashed as some texture would have been nice.
Taste and adjust seasoning to your liking.
Garnish with a bit of olive oil, a sprinkling of shelled pumpkin seeds, and some candied cayenne pepper slices if desired.
I served this with homemade Melba toasts but any kind of cracker or toast points would work as well. You could also use toasted pumpkin bread rounds.
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