The spiciness and fresh taste of the chili pepper, lime, and Tabasco really complement the pumpkin flavor in this mouthwatering Spiced-Up Pumpkin Dip! Enjoy this tasty treat with crudités, spicy sweet potato chips, or as an eye-watering condiment inside some lettuce wraps with a filling of your choice. This pumpkin dish packs a serious punch that you’re guaranteed to love!
Yields 32 ounces
• 6 cups pumpkin (flesh), seeded and cubed
• 2 tablespoons caraway seeds
• 1/4 cup lime juice
• 6 tablespoons lemon juice
• 1/4 cup canola oil
• 1 tablespoon minced garlic
• 2 tablespoons Tabasco
• 1/2 cup chopped parsley
• 1 tablespoon minced red chili pepper
• Salt and pepper, to taste
1. Bring a large pot of water to a boil, add the pumpkin, and cook until it is easily pierced by a fork but still maintains some resistance, about 6–8 minutes.
2. Toast the caraway seeds in a small sauté pan over medium heat for about 2–3 minutes, shaking frequently to prevent them from burning, until they start to release a little smoke.
3. Drain the pumpkin, allow it to cool to room temperature, and combine it with the caraway seeds and all remaining ingredients. Purée in a food processor or blender. Refrigerate until you are ready to serve.
