This creamy black bean dip with roasted squash, garlic, toasted pumpkin seeds, and chipotles in adobo is such a singular, however nonetheless attention-grabbing appetizer. With solely 10 core elements, this dip can be naturally vegan and nut free. Perfect for having fun with with tortilla chips, chopped uncooked greens, and even as a selection on a sandwich.
I scored a bunch of adorably mini honeynut squashes at one in all my favorite native outlets lately. We love this number of squash a lot and the dimensions is excellent for us. I began excited about a spicy-smoky black bean dip with the marginally candy and creamy roasted squash within the combine. All with a pile of tortilla chips, naturally!
This dip turned out so good. I majorly toast some pumpkin seeds and grind them into the bottom of the dip. This step, alongside with the coconut aminos (or tamari), provides a lot depth. Then we merely add the cooked squash, black beans, roasted garlic, spices, olive oil and many others to a meals processor. Super simple and the ensuing dip is so distinctive. Perfect for a bit of Fall harvest get collectively.
The honeynut squash that I used was adorably small, so I wound up with exactly the one cup of cooked squash wanted. If yours is a bit bigger and you’ve got leftover squash, I positively advocate making my Creamy Butternut Orzo with Crispy Miso Mustard Brussels Sprouts!
You might additionally use this dip in sandwiches or as a base layer in roasted veggie tacos. Once you seal the dip up in a container, it would preserve within the fridge for as much as 5-6 days. The roasted garlic flavour will certainly intensify over that point! Just getting ready you 😉
You already know that I really love a dip. I prefer to have one available for snacking (if I’m organized sufficient haha). If you’re searching for extra vegan dip inspiration, try this roundup of my finest Vegan Appetizer Recipes that I posted considerably lately! This assortment options my all time fave Vegan Caramelized Onion Dip too.
Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds & Chipotles
This creamy black bean dip with roasted squash, garlic, toasted pumpkin seeds and chipotles in adobo is such a crowdpleaser. With solely 10 core elements, this dip can be naturally vegan and nut free. Perfect for having fun with with tortilla chips, chopped uncooked greens, and even as a selection on a sandwich.
Servings: 2.5 cups
olive oilfinely diced crimson onionpumpkin seedschopped cilantro
Preheat the oven to 400°F and seize two small-medium baking sheets. You can line each with parchment paper in case you like, but it surely’s not 100% mandatory.
Spread the pumpkin seeds out on one of many baking sheets and pop it within the oven. Roast the pumpkin seeds till golden brown and toasty-smelling, about 5-6 minutes. Remove from the oven and allow them to cool.
Cut the highest ¼ inch off of the top of garlic, exposing the cloves inside.
Set the halved squash, reduce sides dealing with up, on the opposite baking sheet. Grab a chunk of aluminum foil large enough to wrap the bulb of garlic. Set that down on the baking sheet too and place the garlic bulb on high.
Drizzle the reduce squash and the uncovered high of the garlic bulb with 1-2 tablespoons of the olive oil. Season each with salt and pepper. Wrap the garlic bulb up tight with the foil and switch the squash over in order that the reduce aspect is dealing with down. Transfer this baking sheet to the oven and roast till squash is tender, about 40 minutes. Let the squash and garlic cool a bit.
Once it is cool sufficient to deal with, scoop out the seeds of the squash and discard. Then, scoop out and measure roughly 1 cup of the cooked squash. Remove the bulb of garlic from its foil wrapping.
Set up your meals processor with the “S” blade. Place the pumpkin seeds within the meals processor and pulse till they’re coarsely floor. Then, add the 1 cup of cooked squash, black beans, chipotles, adobo, coconut aminos, paprika, cumin, crimson wine vinegar, plus salt and pepper to style. Squeeze the bulb of roasted garlic into the meals processor (there needs to be roughly 6 cloves whole).
Pulse the meals processor a number of occasions till you could have a barely dry and chunky paste. Scrape down the edges with a spatula to get the whole lot mixed and evenly puréed. Then, with the motor operating, slowly drizzle the olive oil into the meals processor by way of the feed tube. Once you could have a thick and creamy dip consistency, you are good!
Check the dip for seasoning and modify if mandatory (extra salt, extra chipotles, extra vinegar and many others). Serve the dip with the prompt garnishes or simply as-is!
If the squash that you just roasted yields greater than the one cup of purée that you just want, I like to recommend making my creamy butternut orzo with the leftovers.
Use as a lot or as little chipotles as you want! I began with one and wound up utilizing 4.
I believe tortilla chips are very best with this, however reduce greens, crackers or crostini are additionally great.
My head of garlic yielded six garlic cloves whole. This is the suitable quantity! If your head of garlic is large, roast the entire head and use solely six cloves on this dip. Reserve the remaining garlic for salad dressing, pasta sauces, smearing on bread and many others!