Pumpkin Hummus Dip with Crispy Crickets

• 1 15 oz can of Pumpkin Puree
• 1 15 oz can of Garbanzo Beans (drained)
• 2 tbl Tahini
• Juice of 1 Lemon
• 2 Cloves Garlic
• 2 tbl Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Curry Powder
• Pinch of Sea Salt
• Sauteed Crickets, Grasshoppers or bugs of your choice
• 1 Head of Purple Cabbage (hollowed out for serving)

Insects are very nutritious.  Gram for gram, grasshoppers contain as much protein as beef.  You can find edible bugs online at numerous websites.  Get the "oven-dried" kind as they work best (and they're surprisingly tasty!)

• In a food processor, pulse the juice of a lemon, tahini and garlic until smooth
• Add garbanzo beans and olive oil and pulse until smooth
• Add pumpkin puree, garlic powder, onion powder, curry powder and sea salt and pulse until desired smoothness.  If needed, add olive oil or cold water for a smoother consistency
• Sautee insects in olive oil over a low-medium heat until crispy.  Sprinkle lightly with salt.

Serve in a hollowed out purple cabbage and top with crispy insects.  Accompany with your favorite chips for dipping.

 

Enjoy!
Lori