Curried Pumpkin Dip + Beet Pecan Dip
Here are the recipes for the famous Curried Cashew Pumpkin and Beet Pecan Dips! These recipes are inspired by my amazing mentor Aimee Greenacre. At the beginning of 2021 I was lucky enough to work underneath Aimee learning healthy and nutritious recipes like these ones. I am sharing these dips just time for the holidays. We all love to entertain during this time of the year so why not bring a healthy twist to your parties! Both dips are bold with their flavors. The curried dip is filled with asian flavors like sesame oil, ginger, and cilantro. The beet dip has a more Moroccan flare to it with sumac and cumin! I love serving each dip with fresh crudités like, celery, carrots, radish, cucumber, bell peppers, fennel, even warm pita pairs well!
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.
Enjoy!
Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__
