I know it’s nowhere near pumpkin season, but I love the stuff year ’round! I wanted to whip up something to dunk our plantain chips into, but I was out of avocados. And, if I’m honest, fresh herbs. I need to go grocery shopping. Anyway! I always keep a few cans of pumpkin puree around because I use it quite often to thicken up soups. Instead, I took the creaminess of the puree and used it as a base for this Pumpkin Dip!
Most people think of pumpkin as something that needs to be loaded up with sweetness, probably because most pumpkin recipes involve roasting… or baking. I went in the direction of savory flavors for this version of Pumpkin Dip, loading up on garlic and lemon. Since I wanted to keep the Pumpkin Dip compliant with the Autoimmune Protocol, I skipped the seed or nutshade-derived spices and instead opted for ginger and turmeric. I used my mini food processor to whizz everything together in seconds. You can process it until it’s smooth if you like, or leave it kind of chunky so it has a texture closer to hummus or bean dip – whichever you prefer! I sprinkled mine with a little kelp “salt” before serving, but that’s totally optional.
This recipe is suitable for both the Autoimmune Protocol and the Whole30.
This post is included in the AIP Recipe Roundup – go take a peek for some further AIP recipe inspiration!Print
Savory Pumpkin Dip
Pumpkin isn’t just for fall! Or sweets. Make this Autoimmune Paleo friendly Savory Pumpkin Dip any time you’ve got tasty things in need of dipping!
- 3/4 cup pumpkin puree
- 1/2 cup peeled & chopped zucchini
- 2 tbl lemon juice
- 1 1/2 tbl extra virgin olive oil
- 1 tsp dried ground garlic
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/4 tsp fine sea salt
- PROCESS: Add all the ingredients to a mini food processor and process until just combined (like a hummus) or until the dip is as smooth as you prefer.
Makes approximately half a pint.
This recipe is suitable for both Autoimmune Paleo and the Whole30.
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