I love dips, but I’m very fussy about which ones I eat. So I promise you that this roasted pumpkin dip will not disappoint.
There is no need to go to the store and buy a dip that barely resembles any flavour filled with sugar, sometimes isn’t vegan, and can have a whole host of numbers and preservatives.
Besides, a dip is so easy to make that unless you’re strapped for time, you don’t have any excuses!
This roasted garlic and pumpkin dip takes a little longer because you have to roast the veg and then wait for it to semi-cool before blending. But definitely worth the extra bit of effort!
The combination of roasted pumpkin and garlic is one of my favourites. The flavours work really well together.
You can add rosemary or cumin seeds as the extra hit of texture and flavour to make it a little more interesting. I used cumin seeds in this recipe because I think in a dip, they work better.
This dip would be perfect for a starter when friends or family come over with some Turkish bread or chopped up seeded wraps, which is what I used.
You can keep it in your fridge for a few days and have it as a snack or take it to work. Coming up to Christmas, it would be a nice addition at the family Christmas table or work Christmas party!
Equipment required to make this roasted pumpkin dip
Here are all the tools and appliances that you’ll need to make this dip:
- Large knife
- Pairing knife
- Baking tray
- Baking paper
- Measuring spoons and cups
- Food processor
- Serving bowl
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- Vegan Bruschetta Toppings Done Four Ways