Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds & Chipotles

Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds & Chipotles

This velvety black bean dip with roasted squash, garlic, toasted pumpkin seeds, and chipotles in adobo is such a special, however still crowd pleasing appetiser. With just 10 core active ingredients, this dip is likewise naturally vegan and nut complimentary. Perfect for taking pleasure in with tortilla chips, sliced raw veggies, or perhaps as a spread on a sandwich.

An overhead shot of a deep red black bean dip that is garnished with pumpkin seeds, finely diced red onion, olive oil, and cilantro. Tortilla chips are seen to the side.An overhead shot of ingredients used in a black bean dip with roasted squash and garlic.An overhead shot of honeynut squash halves and a bulb of garlic on a baking sheet. All is drizzled with olive oil.

I scored a lot of adorably small honeynut squashes at one of my preferred regional stores just recently. We enjoy this range of squash a lot and the size is perfect for us. I began considering a spicy-smoky black bean dip with the somewhat sweet and velvety roasted squash in the mix. All with a stack of tortilla chips, naturally!

This dip ended up so great. I majorly toast some pumpkin seeds and grind them into the base of the dip. This action, in addition to the coconut aminos (or tamari), includes a lot depth. Then we just include the prepared squash, black beans, roasted garlic, spices, olive oil and so on to a food mill. Super simple and the resulting dip is so distinct. Perfect for a little Fall harvest get together.

The honeynut squash that I utilized was adorably little, so I end up with specifically the one cup of prepared squash required. If yours is a bit bigger and you have remaining squash, I certainly suggest making my Creamy Butternut Orzo with Crispy Miso Mustard Brussels Sprouts!

You might likewise utilize this dip in sandwiches or as a base layer in roasted vegetable tacos. As soon as you seal the dip up in a container, it will keep in the refrigerator for as much as 5-6 days. The roasted garlic flavour will certainly magnify over that time! Simply preparing you;-RRB-

You currently understand that I genuinely enjoy a dip. I like to have an excellent one on hand for snacking (if I’m arranged enough haha). If you’re searching for more vegan dip motivation, take a look at this roundup of my finest Vegan Appetiser Dishes that I published rather just recently! This collection includes my perpetuity favorite Vegan Caramelized Onion Dip too.

An overhead shot of a roasted honey nut squash half.An overhead image of ingredients for a black bean dip in a food processor, pre-blending.An overhead shot of a deep red black bean dip that has just been mixed up in a food processor.A 3/4 angle shot of a deep red dip in an off white bowl. The dip is garnished with pumpkin seeds, cilantro, olive oil, and red onion.An overhead shot of a hand swiping a tortilla chip through a deep red dip that's garnished with cilantro, olive oil, and finely diced red onion.

Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds & Chipotles

This velvety black bean dip with roasted squash, garlic, toasted pumpkin seeds and chipotles in adobo is such a crowdpleaser. With just 10 core active ingredients, this dip is likewise naturally vegan and nut complimentary. Perfect for taking pleasure in with tortilla chips, sliced raw veggies, or perhaps as a spread on a sandwich.

PREPARATION TIME 15 minutes COOK TIME 40 minutes OVERALL TIME 55 minutes

Course Appetiser, Sauce, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 2.5 cups

Author: Laura Wright


  • Food Mill


  • 1/2 cup raw pumpkin seeds
  • 1 little head of garlic
  • 1 little honeynut or butternut squash, cut in half lengthwise ( see notes)
  • 1/2 cup olive oil, divided(* )sea salt and ground black pepper, to taste
  • 1
  • cup prepared black beans ( drained pipes and washed if utilizing canned) (* )2 chipotles in adobo + 1 tablespoon adobo sauce
  • ( or more/less to taste) 2 teaspoons
  • coconut aminos( or 1 teaspoon tamari) 1 1/2 teaspoons
  • sweet paprika 1 teaspoon
  • ground cumin 2 teaspoons
  • red white wine vinegar Garnishes olive oil

carefully diced red onion

  • pumpkin seeds
  • sliced cilantro
  • Directions
  • Preheat the oven to 400 ° F and get 2 small-medium baking sheets. You can line both with parchment paper if you like, however it’s not 100% required.

Spread the pumpkin seeds out on among the baking sheets and pop it in the oven. Roast the pumpkin seeds up until golden brown and toasty-smelling, about 5-6 minutes. Get rid of from the oven and let them cool.

  • Cut the leading 1/4 inch off of the head of garlic, exposing the cloves inside.
  • Set the halved squash, cut sides dealing with up, on the other baking sheet. Get a piece of aluminum foil huge enough to cover the bulb of garlic. Set that down on the baking sheet too and put the garlic bulb on top.
  • Drizzle the cut squash and the exposed top of the garlic bulb with 1-2 tablespoons of the olive oil. Season both with salt and pepper. Wrap the garlic bulb up tight with the foil and turn the squash over so that the cut side is dealing with down. Transfer this baking sheet to the oven and roast up until squash hurts, about 40 minutes. Let the squash and garlic cool a bit.
  • Once it’s cool enough to deal with, dig the seeds of the squash and dispose of. Then, dig and determine approximately 1 cup of the prepared squash. Get rid of the bulb of garlic from its foil wrapping.
  • Establish your food mill with the “S” blade. Location the pumpkin seeds in the food mill and pulse up until they are coarsely ground. Then, include the 1 cup of prepared squash, black beans, chipotles, adobo, coconut aminos, paprika, cumin, red white wine vinegar, plus salt and pepper to taste. Squeeze the bulb of roasted garlic into the food mill (there need to be approximately 6 cloves overall).
  • Pulse the food mill a couple of times up until you have a somewhat dry and chunky paste. Scrape down the sides with a spatula to get whatever integrated and equally puréed. Then, with the motor running, gradually sprinkle the olive oil into the food mill through the feed tube. As soon as you have a thick and velvety dip consistency, you’re great!
  • Examine the dip for spices and change if required (more salt, more chipotles, more vinegar and so on). Serve the dip with the recommended garnishes or simply as-is!
  • Notes
  • Any kind of prepared squash purée is terrific as long as you get about 1 cup of purée overall. I utilized a really little honeynut squash that offered me precisely that quantity. The only squash that I would not suggest for this are delicata or spaghetti squash.

If the squash that you roasted yields more than the one cup of purée that you require, I suggest making my velvety butternut orzo with the leftovers.

  • Usage as much or as little chipotles as you like! I began with one and ended up utilizing 4.
  • I believe tortilla chips are perfect with this, however cut veggies, crackers or crostini are likewise fantastic.
  • My head of garlic yielded 6 garlic cloves amount to. This is the suitable quantity! If your head of garlic is substantial, roast the entire head and usage just 6 cloves in this dip. Reserve the staying garlic for salad dressing, pasta sauces, smearing on bread and so on!
  • Published in appetiser, fall, velvety, gluten complimentary, vacations, nut complimentary, refined sugar-free, roasted, salted, sauce, smoky, treat, spicy, sweet, vegan, winter season
  • Program

An overhead shot of a deep red black bean dip that is garnished with pumpkin seeds, finely diced red onion, olive oil, and cilantro. Tortilla chips are seen to the side. 18 remarks

Allie Ooh I can’t wait to make this! I needed to remove my cherished tahini/sesame seeds for a couple of months, and this simply may be my replacement dip! Thank you for constantly making stunning, scrumptious dishes.

  • Reply

    Blake Looks mouth watering! What brand name of chipotles in adobo do you utilize? Thank you !!

  • Reply

    Laura Hey There Blake,

    • I utilized a brand name called La Costeña this time. At many supermarket regional to me, they’ll just equip one brand name, so I simply get whatever one they have.

      – L
      This looks extraordinary! It’s Friday night, I have actually simply put a ‘I’m kinda sensation sorry for myself a bit’ gin, and I was scrolling through Facebook when your post turned up advised. I do not follow you (yet– I will when I’m done sending this remark), however oh my goodness thoughtful me does not this dish tick all the food deliciousness boxes !! I am making this … as quickly as my approaching gin (and Prosecco that’s presently cooling) hangover has actually eased off. Hope you’re having a remarkable Friday!

  • Reply

    5 stars
    Sarah Would there be a concern with utilizing currently roasted pumpkin seeds ans avoiding that action? Thanks!

  • Reply

    Laura Hey There Sarah! You can certainly avoid that roasting action if you have roasted pumpkin seeds on hand!

    • – L

      This was amazing! I intend on giving it thanksgiving supper this year; such an excellent “display” appetiser, with the well balanced flavour mix to match.

  • Reply

    5 stars
    wow, what a fantastic dip, black beams too, a lot of terrific active ingredients that I can really consume without sensation terrible, can’t state that about nearly any other dip, so thank you!

  • Reply

    5 stars
    What branch of chips or crackers remains in your picture? They look delicious!

  • Reply

    5 stars
    Laura Hey There Jeanne!

    • These are the sweet potato tortilla chips by the Food Need to Taste Great brand name. Among my favourites for dipping! Here’s a link to take a look at:

      – L
      I considered this several times a day because you published it. And after that when we got a kabocha in our CSA, it seemed like fate. Made it precisely as composed (other than for the kabocha rather of butternut/honeynut), and was blown away by how tasty it was. I am a huge fan of dip for supper and after that utilizing it for remaining covers, bowls, and so on, and this is now entering into our supper rotation. Another knockout dish, thank yooouuuu!!!

  • Reply

    5 stars
    Eva This looks remarkable and I prepare to make it this weekend. Do you believe I could sub roasted pumpkin rather of squash? I got a pie pumpkin in my natural box today so it’s what I have on hand. Thanks!

  • Reply

    Laura Hey There Eva!

    • I believe roasted pumpkin would be terrific. It may not be as sweet as the squash, however that element will work well with the other flavours going on in the dip.

      – L
      I do not understand if I missed out on something however might hardly consume any of it.

  • Reply

    2 stars
    An ideal dip for fall! I utilized pureed pumpkin and with the black beans it was such a terrific consistency. Absolutely tasted method much better after sitting over night in the refrigerator, so I would suggest making this a day ahead. Really tasty– my hubby has actually consumed the majority of it so he would certainly offer this 5 stars. I discovered the olive oil to be a little overpowering, so might attempt something else to thin it out next time– perhaps 1/2 olive oil and 1/2 broth?

  • Reply

    5 stars
    Delicious! Made my kitchen area odor remarkable too! Thank you!

  • Reply

    5 stars
    Carina What do you think of serving this dip warm– like in a cast iron frying pan?

  • Reply

    Laura Hey There Carina,

    • I have not attempted this myself, although it does sound very enticing. I do not believe anything would separate or affect the structural stability of the dip, and all of these flavours would be terrific warm. I believe you might go all out with no modifications to the dip itself! If you’re inclined to, a spray of dairy-free cheese (if you enjoy that) would be scrumptious on top.

      – L
      Vegan Apple Crisp MuffinsRoasted Delicata Squash with Spiced Maple & Rosemary Granola

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