Pumpkin Spread with Spicy Gomasio
Creamy pumpkin puree blended with white beans, sunflower seeds, and bright lemon juice, then folded with spicy gomasio for a nutty, savory spread. Ready in under 30 minutes with minimal hands-on time.
Ingredients
- 9 oz Hokkaido pumpkin, cut into large pieces, seeds removedbutternut squash1:1vegetarianveganadds dairy
Similar texture and sweetness
- 3 ½ oz white beans, cooked
- 2 oz sunflower seeds
- 1 tablespoon olive oil
- 1 clove garlic, small
- 3 tablespoon lemon juice
- 1 tablespoon hot gomasio3 drops liquid smoke + 1 tablespoon roasted sesame + 1/2 teaspoon chili flakesequivalentvegetarianvegan
Same flavor profile with individual components
- salt, to taste(optional)
Instructions
- 1
Cut Hokkaido pumpkin into large pieces and remove seeds
- 2
Cook pumpkin in salt water until soft
- 3
Puree pumpkin, white beans, sunflower seeds, olive oil, garlic, and lemon juice together
- 4
Fold in spicy gomasio
Tips
For smokier depth without gomasio, the liquid smoke and sesame blend offers similar complexity
Store covered in refrigerator up to one week
Good to Know
Refrigerate in airtight container up to 7 days
Prepare through puree step; fold in gomasio just before serving for best texture
Spread on crackers, toast, or vegetables; use as dip for raw crudites
Common Mistakes
Cook pumpkin until completely soft to avoid grainy puree texture
Add gomasio after pureeing to preserve crunch and spice intensity
Substitutions
Same flavor profile with individual components