Wednesday, October 1, 2014

Pumpkin & Roasted Red Pepper Dip

One of my favorite dips is Muhammara. It's a Syrian spicy roasted red pepper dip and it's delicious. I was going to make it for a party we were having. I got all the ingredients out and realized I only had one roasted red pepper in the fridge and I really didn't want to go to the store. Okay, let's face it, I did not want to make yet another trip!

So, I had to improvise because I really wanted to make this dip and I was already half way there with all the ingredients out! I decided, since it's the fall season, to add some pumpkin and caramelized onions. It should be able to add to the flavor without being too overpowering and I'll have enough to serve as a dip instead of a bowl filled with 1/2 c of Muhammara!

I'm not going to lie, I still did miss the Muhammara, but I loved this dip and it was perfect to go with the rest of the fall food that I was serving that night. If you want to make it more as a Pumpkin Muhammara dip, I would omit the onions and it would be more true to the original recipe.


Pumpkin & Roasted Red Pepper Dip

Pumpkin & Roasted Red Pepper Dip

Makes 1 1/2 cups

1 roasted red pepper
1/2 c pumpkin puree
1/2 c toasted walnuts
1/4 c panko (or rice chips to make gluten-free)
1/2 c olive oil
1/2 c onion, diced (optional)
2 cloves garlic,minced
1 T lemon juice
1 t grenadine
1 t molasses
1 t cumin
1/2 t salt
dash of red pepper flakes


First, caramelize the onions and garlic in a little oil. Set aside.

In food processor, blend remaining ingredients together, adding the oil gradually to get the consistency that you like. Put the dip in a bowl and mix in the onions and garlic by hand.

If you don't use the onion, just add the garlic to the food processor and mix everything together.

Pumpkin & Roasted Red Pepper Dip


Savory Pumpkin Dip

When I have leftovers in the fridge, I find that to be the best time to experiment. I do admit, I have wasted food this way, but as Paul says, you have to spend money to make money (this is usually said when he wants something new for his bike or just giving me the business!).

Anyways, I had my sister-in-law and her friend stopping over to play with the kids and I was going to make a snack for us. I made one dip and just didn't feel like it was enough so I began to stare openly at the fridge ... still staring .... still staring. Then, I stopped the pumpkin puree in a tupperware. As you may know, I love savory pumpkin dishes so it was time to make a dip out of it. My favorite pumpkin pairings are caramelized onions and sage which I had some of both.

I'm so glad I made this dip. The other dip I made was good, but this one definitely stole the show!

I served it with crackers and pretzels, but I think this would be a great bagel spread as well ... good thing I have a little leftover to try out.


Savory Pumpkin Dip

Savory Pumpkin Dip

Makes 1 1/2 cups

1/2 c pumpkin puree
4 oz vegan cream cheese
1/2 onion, caramelized
1/2 t sage
1/4 t salt
1/4 t pepper


Caramelize onions in a little coconut oil until they are nice and brown.

Meanwhile add all other ingredients to a bowl. When still hot, add in the onions. It helps get everything mixed together.

Savory Pumpkin Dip

Monday, September 29, 2014

Spicy Carrot Dip

This is a dip I have been making for years now. I use it as a dip and spread. It's great with crackers, other veggies or even your favorite wraps. I started spreading it on a tortillas with a little chopped spinach for a little carrot quesadilla for the kids! The options with this dip are seriously endless!

Spicy Carrot Dip

Makes 1 1/2 cups

1 lb carrots
3 T coconut oil
2 T rice wine vinegar
1/2 t ginger
2 clove garlic
1 1/2 t red curry paste
1/4 t salt
1/4 t pepper


Cut up carrots into 1 inch pieces. Cook them in boiling water until they are soft and tender. Once done, puree all ingredients in a food processor until smooth. Add more oil or salt as needed.

Smoked Tempeh & Spicy Carrot Wraps


Printfriendly