Curried Pumpkin Dip + Beet Pecan Dip
I'm excited to share the recipes for two of my favorite dips: Curried Cashew Pumpkin and Beet Pecan! These flavorful creations were inspired by my incredible mentor, Aimee Greenacre. Back in early 2021, I had the privilege of learning from Aimee, diving into healthy, nourishing recipes just like these.
With the holidays around the corner, these dips are perfect for entertaining—adding a vibrant, wholesome twist to your festive spreads. Each one brings bold, unique flavors to the table: the curried dip is rich with Asian-inspired notes like sesame oil, ginger, and fresh cilantro, while the beet dip leans into Moroccan spices with hints of sumac and cumin.
Serve them up with a colorful array of fresh crudités—celery, carrots, radish, cucumber, bell peppers, and fennel—or warm pita for a cozy touch. Healthy, delicious, and party-ready!
Curried Pumpkin Dip + Beet Pecan Dip
INGREDIENTS
Curried Cashew Pumpkin
1 cup cubed butternut squash
1 cup roasted + salted cashews
1/4 EVOO
1 tbsp sesame oil
1 tbsp curry powder
1/2 tbsp garlic paste
1 inch piece ginger
1 tsp salt
1 bunch cilantro
1 tbsp maple syrup
1 tbsp braggs liquid aminos
juice of 1 lime
Beet Pecan Dip
1 cup peeled + boiled beets, till tender
1 cup pecans
1 teaspoon cumin powder
1 teaspoon sumac powder
1 teaspoon salt
1/4 cup EVOO
1 tbsp balsamic vinegar
1 bunch parsley
juice of one lemon
INSTRUCTIONS
Preheat your oven to 350 degrees F. Roast your butternut squash with curry powder and a dash of olive oil for 20 minutes or until fork tender.
While butternut squash is roasting you can make the beet dip. add all you ingredients into a food processor until combined. You may want to scrape down the sides a few times. Top with more pecans or parsley.
Rinse you food processor, then add all of your pumpkin ingredients into processor and process until smooth. Top with roasted cashews, cilantro, and furikake.
Serve wit fresh crudités + pita bread. Stays fresh in the fridge 3-4 days.
