September Snacks – Fall Flavoured Dips

I love having tasty dips on hand. They're great for wraps, topping salads or packing with veggies for a super-easy, super-healthy snack. Dips can also be a great way to up your vegetable intake.  Here are two of my Fall Favourites - Pumpkin Hummus and Roasted Beet Walnut Dip.

Roasted Pumpkin Hummus

To make your own pumpkin puree
1 small sugar pie pumpkin

For hummus
2 cups chickpeas
1 cup pumpkin puree (*you can substitute with canned pumpkin puree as well, if you're short on time and don't want to roast your own)
2 cloves garlic, crushed
1 tsp grated ginger
juice of 1/2 lemon
1/2 tsp sea salt
1/2 tsp cumin
1/4 tsp cinnamon
1/3 cup olive oil
optional: top with chopped parsley or pumpkin seeds.

To roast pumpkin, preheat oven to 400 degrees F. Cut pumpkin in half, scoop out the seeds and set aside. Cut halves into quarters and then quarters into eighths. Place pumpkin pieces in a baking dish, skin down, cover with a lid or foil and bake for about an hour until soft. Remove from oven, take lid off and allow to cool. Once cooled, puree in your blender or food processor. Great in smoothies, muffins, granola and, of course, hummus!

To make your hummus, add chickpeas, pumpkin, garlic, ginger, sea salt, cumin, cinnamon and lemon juice to blender or food processor and process until combined. Then drizzle in olive oil until smooth and creamy.  Tastes delicious with crackers, vegetables, or off your finger! Extras freeze well too!

 

Roasted Beet and Walnut Dip

2 medium beets, roasted
2-3 cloves garlic, roasted
1/3 cup walnuts
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp sea salt

Preheat oven to 375 degrees F. Scrub beets, trim off the ends, then place on baking dish along with a bulb of garlic (this will make more than you need for this recipe, but it's nice to have extra roasted garlic on hand to spread on crackers, bread, veggies . . .
Roast for 20 minutes, then remove garlic. Allow beets to roast another 20-40 minutes,  depending on size of beets. They're ready when you can pierce them with a fork and they feel tender. Let beets cool.

To make dip, toss all ingredients in a blender or food processor and blend until combined, but still a little chunky. You may have to stop and scrape down the sides.