Roasted pumpkin and adzuki bean dip with warming spices of cinnamon, cumin, cardamom, cloves and fresh ginger.
With the holiday and party season around the corner, I’ve got some healthy inspiration for you today. This Pumpkin and Adzuki Bean Dip is a delicious twist onto more traditional hummus recipe using roasted pumpkin and adzuki beans.
Inspired by masala seasoning it’s spiced with lovely warming spices of cinnamon, cumin, cardamom, cloves and fresh ginger. A lovely seasonal dip recipe to fit any festive table setting.
Wonderful recipe if you have some roasted pumpkin leftover, but if you don’t, it only takes 30 minutes to bake once chopped into wedges. You don’t need much, I’ve used about a quarter of a medium pumpkin, which gave me about one and a half cup once roasted.
If you prefer, do cook your own adzuki beans, for the convenience I’ve just used canned ones from Biona. It’s a very simple recipe and once all of the ingredients are prepared, it takes only a few minutes to finish off. I’ve had a great fun creating this dip recipe and am totally in love with it! Hope you’ll enjoy it too:)
Pumpkin and Adzuki Bean Dip
Roasted pumpkin and adzuki bean dip with warming spices of cinnamon, cumin, cardamom, cloves and fresh ginger.
Ingredients
- 250g pumpkin (2 cups chopped)
- 1 can adzuki beans (1 1/2 cups)
- 2 garlic cloves
- small piece of fresh ginger, peeled
- 1/2tsp cumin
- 1/2tsp cinnamon
- pinch of cardamom
- pinch of cloves
- 3tbsp olive oil
- juice of ½ lime
- sea salt and black pepper
To garnish:
- toasted flaked almonds
- fresh coriander
- extra virgin olive oil
Instructions
- Preheat the oven to 400 °F (200° C) , 350 °F fan (180°C fan)
- Peel the pumpkin, remove the seeds and chop into wedges.
- Place on a baking tray, toss with some sea salt and drizzle of olive oil and bake for about 30 minutes until soft and slightly browned around the edges.
- Drain the adzuki beans.
- Place all of the ingredients into a food processor and blend until combined.
- Garnish with some toasted flaked almonds, fresh coriander and good drizzle of olive oil.
- Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 247Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 119mgCarbohydrates: 27gFiber: 6gSugar: 9gProtein: 5g
Thank you Maikki, this is my first post when I feel like, yes, these photos look good. I’m not a photographer or a stylist and learning as I go:) I really appreciate your comment!
Can you use canned pumpkin in the dip?
What kind of crackers, etc would you serve with the dip?
Had adzuki beans for the first time last week . I’m excited to try this dip recipe!
Hi Harriet, I personally would use freshly roasted pumpkin because you will get the most flavour into the dip. However, if you like to try it with canned pumpkin the recipe will work but it might not be as tasty, probably need more seasoning too. You could use any of your favourite crackers to serve it with. Hope you like it :)
I don’t know if you’re still there & active, but I will leave a comment anyway.
I became excited as I read the ingredients because I cook & explore enough to know when I’ll like something just in the reading. And I began to kinda shimmy side to side as I read because I knew this would be good.
And then realized that it’s a spread/dip.
I thought it was a soup. 🫣
And then…I began to think of how I could use it as a spread…sandwiches, toast, bagels, etc..
I’m always looking for nutritious healthy spreads to make sandwiches.
Now I’m more excited. (increasing shimmy)
Because I’m also going to turn this into soup.
Thank you so much for this recipe!
It’s truly a different change of pace.
It’s awesome.