Holiday parties start with Halloween, so be ready and have this quick dip recipe handy.
1–2 cloves of garlic
2 tablespoons of olive oil
1 can of chickpeas (garbanzo beans), drained and rinsed
2/3 cup pumpkin purée (from fresh pumpkin or canned)
1/4 cup water
1 teaspoon salt or more
1/2 teaspoon fresh rosemary, minced
- Purée all ingredients except rosemary in a blender or food processor. Add more olive oil or water as necessary to achieve desired consistency. Stir in the rosemary at the end.
- Serve with pita bread, fresh vegetables, or tortilla chips.