Trigger warning: this post contains unpopular opinions on pumpkin spice
Of the ones I’ve tried, there aren’t very many foods I don’t like – ripe papaya (I love it green!), cottage cheese (the texture), most bleu cheeses…and pumpkin with pumpkin spice. Separately I like the spices and in a savory context I like pumpkin but when you put the two together I just don’t like it.
I don’t like pumpkin pie, I really don’t like pumpkin spice lattes and for years I thought I didn’t like pumpkin either. Then, last year I ended a lifetime standoff with broccoli and had to reassess some things.
This dip was born out of necessity at work and a desire not to waste food (leftover pumpkin puree). Every time I’ve made it multiple people have requested the recipe and I’m tired of writing it down, nerds!
Some might say I like being the kind of white girl who doesn’t squeal with delight the day Starbucks rings the bell to open pumpkin spice season but really – who gives a shit? Look, in the last calendar year I watched the entire Twilight movie franchise for the first time ever and then immediately rewatched them so what I’m saying is grow up and let yourself like what you like even if its watching terrible garbage movies or shoveling your mouth full of pumpkin spice hummus.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
cups
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- 1/2 cup feta cheese
- 1/3 cup extra virgin olive oil plus more for drizzling
- 1/3 cup pumpkin puree
- 1 ts cumin
- 1 ts Spanish smoked paprika plus more for topping
- 1 ts Piment d'Espelette or aleppo pepper
- 1/4 cup pepitas toasted
- salt and pepper to taste
Ingredients
|
|
Blend the feta and olive oil to a food processor until fully combined and a bit whipped up. Add the pumpkin and spices and blend until fully combined. Salt and pepper to taste.
Serve topped with paprika, a generous drizzle of olive oil and toasted pepitas.
