This is a super easy, no-cook savory dip that is perfect for your next get-together. It is super creamy and smooth in texture from the tahini and pumpkin combo, with hints of lemon and cumin. Pairs perfectly with Simple Mills crackers or veggie sticks. Throw everything into your food processor or blender and it is ready in no time. The trick to getting it super creamy is the order in which you blend the ingredients. This Tahini Pumpkin Dip is gluten, dairy, and refined oil-free and is Whole30 friendly.
Trick to getting it creamy!
Whipping the tahini, lemon, and garlic in your blender or food processor first is the way to get this nice and smooth. Then add in your pumpkin puree, oil, salt, and cumin and blend again. To save time I like to use canned pumpkin puree. Look for organic canned pumpkin and BPA-free cans. I like to garnish my Tahini Pumpkin Dip with roasted pumpkin seeds and a bit of Everything but the Bagel Seasoning. Alternatively, you could garnish with flaky sea salt and sesame seeds.
Get Creative!
I think this dip could also work great as a pasta sauce or as a vegan cheese sauce by adding some nutritional yeast to the dip. I think adding some fresh herbs to it and serving it over your favorite pasta could be nice. Do not be afraid to get creative and come up with some fun ways to use this dip. Please share your creations in the comments box below!
Ingredients You Will Need
- Pumpkin Puree – using canned pumpkin is not only a time saver but canned pumpkin is usually more nutritious as it is canned right when it becomes ripe. Resulting in more vitamin A and C. It also has lots of natural fiber.
- Tahini – paste made from ground sesame seeds. This gives the dip its unique flavor.
- Garlic – this gives it a bit of a kick and an extra layer of flavor
- EV Olive Oil – this keeps it moist and helps to keep the texture smooth
- Lemon Juice – best to use fresh lemon juice, gives a fresh crisp flavor to the dip
- Cumin and Salt – these spices will add a level of richness to the dip
Tahini Pumpkin Dip
Equipment
- blender or food processor
Ingredients
- 1/4 cup tahini well-stirred
- 1-2 cloves garlic use 2 cloves if you like it extra garlicy
- 1/4 cup lemon juice
- 1 cup pumpkin puree or butternut squash puree
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- pinch salt
- 1 tbsp roasted pumpkin seeds optional garnish
- 1 tsp Everything but the Bagel Seasoning or sesame seeds optional garnish
Instructions
- Put the tahini, lemon juice, and garlic into your food processor or blender. Blend on high for 45 seconds. You want to whip the tahini.
- Add in the rest of the ingredients. Pumpkin, olive oil, salt, and cumin. Blend until smooth. Season to taste with additional salt or cumin if needed. Can also add hot sauce if you like it spicy.
- Put into a serving dish. You can garnish with Everything but the Bagel Seasoning, pumpkin seeds, or flaky sea salt. Eat with grain free crackers and/or veggie sticks.
- You can serve this room temp or cold.