After roasting a sugar pumpkin for pie, I had a bit of pumpkin purée left. My fondness of levantine cuisine and my immediate hunger led me to create a seasonal spin on the savory bean dip I love so much.
I love watching people try this for the first time. Its flavor is mystical, almost indescribable. So enchanted by it am I that I feel incomplete if I don’t have any stored in the fridge.
Variations of this mesmerizing dip abound. Some are coarse, some are pureed, some are burgundy, some are orange. But all of them share a few traits: pomegranate, walnuts and red peppers.