Healthy Halloween Pumpkin Swirl Dip
- Box of your favorite Dr. Kracker Snackers- we used Pumpkin Cheddar
- 1 head of cauliflower, chopped
- 1 medium sweet onion, chopped
- 5 Tbls. olive oil
- 3/4 c unsweetened canned pumpkin
- 1 c. canned garbanzo beans, drained
- 1/4 c maple syrup
- Kosher salt and freshly ground pepper to taste
- 1/4 tsp. garilc powder
- 1 tsp. cider vinegar
- dash cinnamon
- 4 Tbsp. milk
Preheat oven to 425 F. Wash and chop cauliflower before adding to the baking sheet. Add chopped onion and coat lightly with olive oil, salt, and pepper before baking about 20 to 25 minutes until tender and slightly caramelized.
In a blender or food processor, puree pumpkin, garbanzo beans, maple syup, 2 Tbls. olive oil, garlic powder, cider vinegar, cinnamon and salt. Rinse blender.
Add roasted veggies to the blender. Reserve a few onions as garnish. Blend until smooth using as much milk as necessary to keep the blades in the blender moving.
Add white mixture to oven friendly serving dish. Make a well in the center and add the pumpkin mixture to the well. Use a tooth pick or knife blade to create swirls. Top with olive oil, left over roasted onion, and fresh pepper. Serve cold or slowly bake at 250 degrees to desired moistness. Makes 6-7 cups of dip.
No spooky ingredients here!