If you’ve been around these parts for long it’ll come as no surprise that I’m a huge fan of both pumpkin and dips. In fact, the only surprise there is possibly that I haven’t already shared a recipe for a pumpkin dip! We’re coming towards the end of the pumpkin season here in the Southern Hemisphere, but as I’m seeing all our Northern neighbours celebrating the arrival of the vegetable I was very glad to get another pumpkin in my veggie box to play with. I have a big week of work ahead of me with lots of meetings and deadlines, so I knew having something healthy and delicious on hand that I could graze on whenever I got a chance would be vital, so whipped this up to help fuel my week.
The addition of the cannellini beans helps to add a source of protein whilst also making the dip nice and creamy. I use quite a lot of garlic and cumin in my version, but feel free to reduce both of these to suit your taste!
- Pumpkin (I like butternut best)
- 5 cloves garlic
- 1 can organic cannellini beans
- 1 lemon
- 1 tbs ground cumin
- Olive oil
- Preheat oven to 180C
- Peel and dice the pumpkin then spread on a tray with the garlic cloves (unpeeled), drizzle with oil and roast for 25 minutes or until cooked through
- Leave to cool for 15 minutes
- Drain and rinse the beans, then put them in your food processor with the pumpkin, peeled garlic, lemon juice and cumin. Blitz until combined
- Slowly add oil until the dip is smooth, taste and season as required
I gave mine a sprinkling of paprika when I was ready to eat it, and served it with paprika-spiced pita chips. Delicious!