This recipe, from the cookbook Pumpkin: A Super Food for All 12 Months of the Year by DeeDee Stovel, is great. I don't even need the chips because I think it makes a great side dish. The pumpkin is undetectable. Here's what DeeDee has to say about it: "A smooth creamy texture with a bit of chunkiness, a deep rich flavor and bright hints of cilantro make this fresh-tasting bean dip a favorite on the hors d'oeuvre table." I couldn't agree with her more.
Black Bean Dip
Makes 4 cups
1 tablespoon canola oil
1-2 jalapeno chilies, minced
1/2 cup green bell pepper, chopped
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
3 cups cooked black beans, rinsed and drained
1 cup canned unsweetened pumpkin
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
2-3 tablespoons water
1/4 cup chopped cilantro
Assorted corn chips and vegetables
1. Heat the oil in a medium skillet. Cook the peppers and onion over medium heat for about 3 minutes, until they soften slightly. Add the garlic and cook another minutes. Set aside.
2. Place the beans, pumpkin, lime juice, cumin, salt and water in the bowl of a food processor and puree until partially smooth, stirring with a scraper as needed. Add the onion, peppers, garlic, and the cilantro and pulse a few times until blended but not completely smooth.
3. Scrape the dip into a bowl, garnish with a sprig of cilantro, and serve with corn chips and vegetables, such as a mix of white, blue, and yellow tortilla chips; baby carrots and slices of red bell pepper.