Stores are currently decorated with pumpkins galore, but why waste the winter squash on decoration alone? We'll show you how to turn them into something delectable with our pumpkin dip recipes.
If you’re looking for the perfect dish to bring along to your Halloween or Thanksgiving gatherings, look no further. You can utilize one of the best fall ingredients in a creative and surprising way. Whether you prefer sweet or savory, you can use pumpkin to make an appetizer or dessert that is sure to please your guests. We’re going to show you two easy-to-make pumpkin dip recipes.
Hummus Pumpkin Dip Recipe
Any hummus fans out there need to try this deliciously seasonal take on the Middle Eastern classic. The pumpkin flavor works really well with the tang of lemon juice and helps to smooth out the chickpeas even further. You can serve this pumpkin hummus with pita bread, veggie sticks, or on crackers. Let’s take a look at how to make it:
- 2 small cloves of garlic
- 1½ cups cooked chickpeas
- ¾ cup pumpkin purée
- 2 tbsp lemon juice
- 1 heaping tsp cumin
- 1 tbsp extra virgin olive oil
- ½ tbsp pure maple syrup
- pinch of cayenne pepper
- 1 tsp kosher salt
Add all the ingredients into a food processor, and blitz until nice and smooth. If you find that your hummus is too thick, add 2 – 3 tablespoons of water to the mixture while the processor is on a low speed until the desired consistency is reached.
Note: This will keep in the fridge for up to 5 days.
Sweet Pumpkin Dip Recipe
If you love the taste of pumpkin pie, but don’t want the hassle of making one, consider making this sweet pumpkin dip. It’s guaranteed to be a hit at parties and potlucks, and you can serve it along with fruit like apple slices or grapes, graham crackers, and pretzel sticks.
Here’s how to make it:
- 1¾ cups pumpkin purée
- ½ cup organic brown sugar
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp pumpkin pie spice
- ¾ cup vegan yogurt
- ¾ cup whipped coconut cream
- Using a hand or stand mixer, mix the pumpkin, brown sugar, vanilla, and spices together until well blended.
- Then, using a spatula, fold the yogurt into the mixture.
- Now it’s time for the coconut cream. In order to make this, chill a can of organic coconut milk in the fridge for about 20 minutes. Next, scoop the cream from the top of the can, and add it to a mixing bowl. Add a teaspoon of vanilla extract in and mix well with a hand mixer. Then fold this mixture into your pumpkin one.
- Refrigerate your sweet pumpkin dip until you’re ready to eat it. It will last for approximately 4 days in the fridge.
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