Pennywise Crudite Platter's Pumpkin Toum Dip
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
Makes 1.5 cups dip
Pumpkin Garlic Toum
- 5 cloves garlic, peeled
- 1 cup/250ml/8.8flozs oil (neutral flavoured, I used canola)
- 1 tablespoon water
- 1 tablespoon lemon juice
- 50g/1.7ozs aquafaba (chickpea water from tin of chickpeas) or egg white
- 1 teaspoon salt
- 100g/3.5ozs pumpkin puree
- A few drops orange food colouring (optional)
Step 1 - Place the garlic in a measuring jug or the tall, narrow jug that comes with your stick blender. Chop up the garlic using the stick blender. Then add the remaining ingredients: oil, water, lemon juice, egg white and salt. With the stick blender resting on the bottom of the jug turn it on and move it around in slow circles. It will immediately start to turn white. Move the stick blender up to catch the oil and then keep whizzing until all the oil has disappeared and you get a fluffy, white spreadable paste. Add pumpkin and colouring in and blend it with the toum.
Troubleshooting: if your toum doesn't emulsify and become fluffy and white, add another half egg white or 25ml aquafaba.