Spiced Pumpkin Pie Dip

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Hello Wonderful People!

If you are reading this it is either because:

  1. You’re my friend and thought you’d look into how I have been spending all my free time this week. (Haiiiii guys)
  2. You really love pumpkin and found this page courtesy of social media or a search engine. (I love pumpkin too! Linger a while- I got some yummy recipes headed your way!)
  3. You’re lost. (Look at all the chocolate though! Why leave now?)

Regardless of the reason, I’m glad you’re here and reading this page. Today brings us to day three of Pumpkin Week, which means yet another delicious pumpkin recipe to add to your collection.

I made this pumpkin dip over the weekend and somehow managed to kill an entire box of ginger snaps and two apples with this dip- All. By. Myself.

Wooooops.

I share this confessional to attribute to how absolutely incredible this dip is! You are going to become addicted- I’m warning you! Perfect for potlucks, holiday parties, or a healthy snack with an apple, I highly suggest adding this to your regular collection of recipes! With only one mixing bowl, a few minutes of your time, and an incredible flavor- you’ve got nothing to loose!

Dig in! And Come back tomorrow for more of A Rented Kitchen’s Pumpkin Week!

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Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Pumpkin Pie Dip

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Ingredients:

  • 6 oz Vanilla Greek Yogurt
  • ½ cup light brown sugar, packed
  • 1 can (15oz) pure pumpkin puree
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 4 oz Cool Whip
  • Serve with ginger snaps and apple slices!

Directions: 

  1. Combine all ingredients in a large mixing bowl and whisk together until smooth and blended.
  2. Refrigerate for one hour to allow the flavors to blend.
  3. Serve with apple slices, graham crackers, and ginger snaps!

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Notes and Tips!:

  • Source: Shugary sweets
  • Stores well in a refrigerated air-tight container for several days!
  • Like this recipe? Check out these other delicious treats from ‘A Rented Kitchen’ (Recipe links found below photos):

 

Spiced Sweet Potato Hummus

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I know it’s not sweet potato season, which really made me hesitate to share this hummus recipe with you all. However, if you have any left over root veggies in your cupboard from winter, this is the perfect recipe to use them up with! Grab those remaining sweet potatoes, and use this hummus as one last root-veggie hoorah before welcoming in the eggplant and zucchini!

There are numerous perks to this recipe (such as the delicious sweet potato flavor! YUM!).  One of the best perks is that this hummus is perfect for dips as well as a sandwich spread! Not all sandwiches are so easily versatile, but try pairing this hummus with a sesame bun, purple onion slices, grilled tempeh, and spinach leaves.  I promise, you will be in a very happy place.

Another perk to this hummus is that most people are not likely to have tried sweet potato hummus before, so get ready to wow the crowds with this recipe! The yield is 3-4 cups for a reason.

So, for those of you with left over sweet potatoes, get cooking! For those of you without any sweet potatoes, book mark this recipe for the fall. You’ll be so grateful you did.

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Ingredients

  • 2 medium sweet potatoes, rinsed and dried
  • 3 tablespoons olive oil
  • One can of chickpeas, rinsed and drained
  • 3 Tablespoons tahini
  • 3 cloves garlic, peeled
  • Juice of 1 lemon
  • Zest of ½ lemon
  • Ground sea salt, to taste
  • 1 ½ teaspoon cayenne pepper (start with less, season to taste)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cumin

Instructions

  1. Preheat the oven to 400˚F.  Wrap the cleansed sweet potatoes in sheets of aluminum foil and bake in the middle of the oven, straight on the rack, for 45 minute to an hour (when you pierce the potatoes they should be soft throughout).
  2. Remove the potatoes from the oven, unwrap them from their foil, and allow to cool. Meanwhile, combine the remaining ingredients in a food processor and blend until completely mixed. (If you’re sensitive to spice, add the spices last!)
  3. One the sweet potatoes are cool enough to touch, peel the skin off, slice into chunks, and toss into the food processer. Blend well and serve* with vegetables, pita bread, chips, and pretzels!

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Notes

  • Source: Cookie + Katie
  • Yield: 3-4 cups
  • The spices mellow out once refrigerated over night, so if you are worried about the hummus having too much kick, be patient and taste test it again the next day! Chances are good it’ll be just right.
  • Optional garnish: An additional dash of spices (garlic, cayenne pepper) and sesame seeds!
  • Like this recipe? Try these other delicious eats from ‘a rented kitchen!’: Edamame Hummus, Fruit Salsa, and my Thai Peanut Vegetable Dip!