Black Bean + Roasted Squash Dip

Recipe By: Barb Biagioli

This dip is such an unsuspecting party-pleaser! Dairy-free and nut-free, it’s a great dish for the upcoming holidays. Creamy and savory, with the perfect hint of sweetness, it can be enjoyed with homemade pita chips, seasonal chopped veggies, or as a spread for fresh sourdough toast. 

Black Bean + Roasted Squash Dip Recipe 

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 4 

INGREDIENTS

•  1 honeynut squash, roasted

• 1 head of garlic, roasted

• ¼ cup extra virgin olive oil

• 1 cup black beans

• 2 adobo chipotles

• 2 tsp coconut aminos

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp apple cider vinegar

• ½ cup raw pumpkin seeds, toasted  

INSTRUCTIONS

1.     In a food processor, grind the pumpkin seeds. Then add the honey squash, black beans, chipotles, coconut aminos, paprika, cumin, apple cider vinegar, salt and pepper, and olive oil.  

2.     Pulse the food processor a few times until you have a chunky paste. Scrape down the sides and run on low until creamy and smooth. Adjust flavors as necessary and serve!

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