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Pumpkin and Adzuki Bean Dip

November 20, 2015 By Hana 2 Comments

Pumpkin and Adzuki Bean Dip

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.

Pumpkin and Adzuki Bean DipPumpkin and Adzuki Bean Dip

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

Pumpkin and Adzuki Bean Dip
 
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Author: Hana, Nirvana Cakery
Ingredients
  • 250g pumpkin (2 cups chopped)
  • 1 can adzuki beans (1½ cups)
  • 2 garlic cloves
  • small piece of fresh ginger, peeled
  • ½tsp cumin
  • ½tsp 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
  1. Preheat the oven to 200°C (180°C fan)
  2. Peel the pumpkin, remove the seeds and chop into wedges.
  3. Place on a baking tray, toss with some sea salt and drizzle of olive oil and bake for about 30min until soft and slightly browned around the edges.
  4. Drain the adzuki beans.
  5. Place all of the ingredients into a food processor and blend until combined.
  6. Garnish with some toasted flaked almonds, fresh coriander and good drizzle of olive oil.
  7. Enjoy!
3.5.3251

 

Pumpkin and Adzuki Bean Dip

Filed Under: All, Dairy free, Gluten free, Lunch and Dinner, Vegan

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Comments

  1. Maikki | Maikin mokomin says

    November 22, 2015 at 7:53 am

    I love this food styling :)

    Reply
    • Hana says

      November 22, 2015 at 3:29 pm

      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!

      Reply

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Hello and warm welcome to Nirvana Cakery! I'm Hana, mum, foodie and a food blogger sharing wholesome seasonal plant-based & gluten-free recipes. Read more.

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