Another great appetizer recipe that utilizes some of Cole's pumpkin puree.
I like to roast the garlic beforehand - on 400 degrees for 40 minutes, up to an hour - drizzled with some oil. I use the 2 tbsp of oil needed for the recipe so we have garlic infused oil.
1–2 cloves roasted garlic
2 tablespoons olive oil
2 tablespoons water
1 can chickpeas, drained and rinsed
2/3 cup pumpkin puree
1 tablespoon maple syrup
1/2 teaspoon veggie cure
salt to taste
Roast garlic head in small ramekin with 2 tbsp oil for 30 – 40 minutes at 400 degrees
Reserve the oil for dip
Pour all ingredients into a blender/processor until smooth
Garnish with fresh rosemary
Serve with warm bread, chips, or veggies