Pumpkin & Roasted Pepper Dip

This week I went to my first ever Slow Foods gathering and left as part of the new governing board.  I’d like to say that it is due to my skills and what was needed, but I think most of it had to do with what I brought to the potluck dinner that night.  Why do I say that?  Mainly because I brought this:

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Best last minute dip I've ever concocted.

A quick bit of background.  I was invited to the Slow Food gathering a day before it took place and was asked to bring a dish.  The issue?  I didn’t have anything planned and didn’t want to go to the store.  The solution?  Come up with something off the cuff using whatever I had laying around (and make it tasty).  Presenting Pumpkin & Roasted Red Pepper Dip.

If you’re like me, you’re swimming in pumpkin and squash and I think this will help you get rid of some it without making a soup or a baked good.  The other cool thing is that (when prepared this way) it is both Gluten-Free and Vegan.  Ready to go?

Ingredient Breakdown:

  • 2 md Red/Orange Bell Peppers
  • 2 sm Jalapenos (red, if possible)
  • 1 c Pumpkin Puree (most winter squash work here)
  • ¼ tsp Molasses
  • 1 tsp Agave nectar
  • ¼ tsp Almonds, toasted
  • Juice of ½ Lemon
  • 2 Garlic Cloves, minced
  • 3 Gluten-free Vegan crackers
  • ½ c Walnut Oil (or other light-tasting oil)
  • ¼ tsp Cumin
  • ½ tsp Coriander
  • ¼ tsp turmeric
  • Dash of Ginger (powdered)
  • Dash of Aleppo Pepper (or paprika)
  • Salt & Pepper

Not too bad of a recipe list.  Now let’s finish up!

Instructions:

  1. Set your oven to Broil and roast peppers & jalapenos 2 – 3” away from the heating element until outsides are blackened, about 5 – 10 min.
  2. Move peppers to a bowl and cover with plastic wrap.  Allow to sit and steam for 30 minutes. (see here for photos: Muhammara)
  3. Combine pumpkin, molasses and agave in a pot over medium heat.  Reduce by half, about 10 min.
  4. Add almonds, crackers, garlic and ½ tsp kosher salt to a food processor and blend until very well combined.
  5. Add in puree mixture and continue to process.
  6. Skin, core and seed peppers and add flesh and liquid to puree along with the spices and lemon juice.
  7. Continue to process until well blended.
  8. Slowly add in oil while the processor is running.  When it is done it should be creamy.
  9. Season with salt & pepper then put in the refrigerator.
  10. Eat!

The dip was originally created as an accompaniment for another dish I’ve yet to post (Vegan Chickpea Cakes), but works very well on pita chips and veggies.  Hopefully this gives you all a new way to use up some pumpkin without overdosing on sweets and I hope to get the other recipe up shortly!

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4 Responses to Pumpkin & Roasted Pepper Dip

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  2. Jamie Jamie says:

    That did sounds wonderful! I am having a little gathering this weekend and already am making muhammara, so I might skip the red peppers. This dip has inspired me to somehow use some of my buttercup squash and serve it in dip form. Thanks!

  3. Jason Kelley Jason says:

    Let me know how it turns out!! I just whipped this together out of the things I had available and it was a hit. I need to remake the chickpea cakes so I can get ’em on here, too.

  4. Daniel Daniel says:

    Awesome idea. This is the season for pumpkin, and roasted red peppers never go out of season.

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