Savory Pumpkin Dip

Here’s a dip that is so good, so silky and ethereal, that you’ll want to wipe it all over your face.

Do I have weird issues with food?

We won’t go there.

But, you know what I’m talking about: when the texture – the texture! – is so amazing and other-worldy that you just want to revel in it, and the only thing you can do is mimic your dogs and rub your nose and cheeks in it.

Never mind that it’s deer poop that gets the dogs all revved up.

I’m going to be really honest with you, however – on a cranky day, you’ll find this dip a real pain-in-the-you-know-whatsky to make.   First, you need to cut a pumpkin open (good luck keeping your fingers on that one).  Then you need to slice it and peel it (say good bye to your thumb if you still have it).  Oh, and obviously, you need to get all the seeds and slimy guts out.

Then, the pumpkin goes in the oven for 3 hours.  So, I hope you aren’t hungry.

But once your pumpkin is done, it’s all a cake walk (Cake?  Where is it?  And is there buttercream involved?)  You just puree the cooled pumpkin with a few easy ingredients and proceed to lick the spoon and processer bowl clean.  (Be careful with the blade, mkay?)

Now, I know once you taste this, you won’t want to share it, but you should because it really is the nice thing to do.  You can use it as a sandwich spread if not a gorgeous dip with any dipable device of your choice (veggies, apples, finger, you get it).

If you really want to make friends, serve this for Thanksgiving.  Your guest will definitely give you lots of thanks, perhaps even kiss you. (Maybe slip in some tongue)  (Ugh, I know, right!  Those people need some manners)

So anyway, find yourself a lazy afternoon and make this dip.  You’ll want to kiss me afterward, but let’s just agree on a hug, instead.

Savory Pumpkin Spread

1 Pie Pumpkin

1/2 cup honey

2 T. ghee, melted

2 T. tahini

3/4 teaspoon salt

1/2 teaspoon curry

1/8 teaspoon cumin

Preheat oven to 300 degrees.

Carefully cut the pumpkin in half.  Remove the seeds and strings.  Cut the halves into 3-4 inch pieces (should yield 4-6 slices of pumpkin)  Peel each piece.

Place the peeled pumpkin quarters into a baking pan in a single layer (a 9 x 13 pan works).  Brush the melted ghee and honey evenly over the pumpkin.  Cover the pan tightly with aluminum foil and bake for 2 1/2 hours.

Baste the pumpkin with the juices, cover the pumpkin again with the foil and bake for an additional 30 minutes.  Remove the pumpkin from the oven and allow it to cool.

Combine the cooled pumpkin, tahini, spice, and salt in the bowl of a food processor.  Process until smooth.  Serve or store the finished spread in a covered container in the refrigerator.