I love dips, but I’m very fussy which ones I eat. I can rarely enjoy a store-bought dip as they’re often full of preservatives, sugar, and numbers. 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 garlic and pumpkin 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!
Other recipes you’ll love:
- 5-Ingredient Vegan Guacamole
- Sun-Dried Tomato Hummus Toast with Asparagus
- Homemade Vegan Naan
- Vegan Bruschetta Toppings Done Four Ways