As much as there’s a part of me that resists seasonal changes, I find that when I’m in transition from Summer to Autumn, I’ll hold onto the fresh, raw veggies that are available and combine them with something like this dip that reminds me to start changing my foods. It feels like transitions let us linger a little longer to what we loved about one season while starting to embrace the next. Enjoy!
Rainbow Veggies with Spicy Pumpkin Dip
Makes about 3 1/2 cups of dip
VEGGIES:
Bunch of carrots
Daikon, purple daikon or watermelon radish
Organic Celery
Red or yellow bell pepper
DIP:
1 3/4 cups pumpkin puree (1 15-oz can organic pumpkin)
1 3/4 cups cooked chickpeas (1 15-oz can organic chickpeas)
3 tablespoons tahini
2 cloves garlic
1 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons fresh lemon juice
2 tablespoons unrefined olive oil
1/2 teaspoon himalayan salt
Fresh ground black pepper to taste
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Prepare Dip:
In a food processor, puree pumpkin and chickpeas together.
Add remaining ingredients and process until smooth.
Spoon dip into serving bowl. Garnish with an extra drizzle of olive oil or dash of cayenne pepper.
Prepare Veggies
Rinse veggies and cut into dipping shapes. No need to peel carrots if they are organic, there are more available nutrients in the skin.
Arrange on a serving platter with the dip.
