We went out for Ethiopian food over the weekend with some friends. Eating out is not something we do very often, thanks to the fact that I'm always cooking something, and when we do go out it is usually to a favorite place that serves something our picky toddler will eat. But this time, there would be no toddlers. No bowls of macaroni and cheese, plates of pizza, or crayons being dropped on the floor every 3 seconds. No. This time, we were having an adult night out at a brand new, interesting restaurant. And it was awesome. I'm now completely obsessed with Ethiopian food and with the woman who owned the restaurant we went to. She was beautiful in every way, from her silvering hair to her twinkling eyes and genuine, child-like smile, she captured my attention from the start. We ate with our hands by scooping up bites of lamb, lentils, and chicken with a piece of injera. Injera is basically Ethiopia's answer to tortillas, crepes, bread, and utensils. It has a flavor similar to sourdough bread and is light and airy yet quite filling. I started thinking about how much fun it is to eat this way and how we don't have nearly enough of that in American cuisine. Then I realized that we do: dip! Chips and dip may be far less romantic, but it's a similar concept, yes? With that in mind, I bring you a delicious, football-worthy dip: Pumpkin-White Bean Skillet Dip.
That's right. A savory pumpkin recipe has now graced my blog and I am excited about it. Creamy white beans, pumpkin puree, a bottle of Oktoberfest, some onions, garlic, and sage make this dip wonderfully flavorful and healthy. There is a little cheese added at the end but this creamy, satisfying dip is made without dumping in a bunch of sour cream, cheese, or cream. Served with some whole wheat pita chips or whole grain tortilla chips, this is an ideal fall snack.
I'm starting to like football season more and more thanks to recipes like this one. But don't tell my husband...
Pumpkin-White Bean Skillet Dip
Total time: 20 minutes
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, sliced with the grain
- 1 12 oz can white beans, rinsed and drained
- 1 bottle Oktoberfest beer
- 4 sage leaves
- 1/2 cup pumpkin puree, unsweetened
- salt and pepper to taste
- 4 oz Gruyere cheese, cut into 1/4 inch cubes
- 1 oz grated parmesan cheese
- Tortilla or Pita chips for serving
- Heat the olive oil in a large cast iron skillet over medium heat.
- Add the garlic and onion and sautee until fragrant and just beginning to brown.
- Add the white beans and increase the heat to medium high. Cook, stirring gently, until the beans being to brown slightly in places.
- Add the beer and sage leaves to the skillet and bring to a boil. Cook until the liquid has reduced by half.
- Remove the sage leaves and discard.
- Add the pumpkin puree and stir until the liquid has been absorbed, about 2 minutes.
- Season with salt and pepper to taste.
- Top with the cubed Gruyere and place under the broiler for 5 or 6 minutes until the cheese is melted and golden.
- Sprinkle with the parmesan cheese and serve with chips.