Kickoff to Recipe Week Fall 2017

  • 1/2 Cup CRUMBLZ (Candied)
  • 1/4 Cup Dried Cranberries
  • Water
  • 1/4 Cup Sage ( Fresh, Stems Removed)
  • 15 oz Chickpeas (Drained and Rinsed)
  • 1 Clove Garlic
  • 1 Cup Canned Pumpkin Purée
  • 1/4 Cup Tahini Paste
  • 1 Teaspoon Chipotle Powder (Ground)
  • 2 Tablespoon Pine Nuts
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Maple Syrup
  • Salt (For Taste)
  • Pine Nuts, Olive oil and chopped sage for garnish (optional)
  1. Candied Bacon
    • Melt one tablespoon of butter, then add the bacon CRUMBLZ.
    • Add one heaping teaspoon of brown sugar and 1 teaspoon of cinnamon.
    • Stir until bacon glistens. Remove to cool. Break up the clumps.
  2. Soften cranberries in water to soften. Drain and place in a food processor.
  3. Place candied bacon, sage, chickpeas, garlic, pumpkin, tahini, ground chipotle powder, pine nuts, olive oil and maple syrup in a food processor or blender. Pulsate until smooth. Mix in salt to taste.
  4. Place in a serving bowl and garnish with pine nuts and chopped sage and drizzle with a little olive oil.
  5. Serve with french baguette slices or crackers and ENJOY!