Cumin Whipped Butternut Squash and Red Pepper Dip

Cumin Whipped Butternut Squash and Red Pepper Dip is a super simple vegan appetiser, rich in flavour and personality.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

This Cumin Whipped Butternut Squash and Red Pepper Dip came about in my current bid to cram more veggies into my everyday eating. I love vegetables and have never had a problem fitting them into breakfast, lunch and dinner until my time allotted to preparing my meals was suddenly halved on the arrival of Beau. Pasta Pesto Tuna was on rotation for dinner every other day at one point with nary a vegetable in sight. Vegetables require washing, peeling and chopping, none of which activities appeal at 8.30pm when the children have finally been settled and I have half an hour to make, eat and wash up dinner before crashing out at 9.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

I wrote on Instagram this week how I had a mini meltdown last week which led to no new posts on the blog. I may not have been able to achieve any concrete work due to extreme sleep deprivation and a string of recipe failures. But, what I did achieve was a week of mindful eating. I successfully cut out starchy carbs in the evening which I have found pull my energy and focused on getting as many veggies as I could into my day. It also turns out that not needing to prep carbs for an evening meal actually means dinner gets on the table, or my lap, a lot quicker too. Double win.

Now normally I’m not a big snacker but getting up several times during the night to tend to both children is making me so hungry during the day. So instead of ripping open another packet of oatcakes to scarf as I wait for the kettle to boil I am making sure to chop up a batch of carrot, cucumber and celery sticks at breakfast time to munch on during the day. If Cole assists with this little task then he can’t help but snag himself a fair number of the crudités there and then which has bonus points of getting vegetables in my picky pre-schooler too.

Butternut Squash and Red Peppers in a roasting dish

Now crudités are a pretty crappy snack on their own if I’m honest so I’ve been getting into my dips to make them a more exciting prospect. And since dips don’t live and die by houmous I’ve been branching out a little. I admit was quite proud of myself that my new favourite dip was based around yet more vegetables. I really feel like I’m top of the class at this whole veggie power movement. Not only that but Cumin Whipped Butternut Squash and Red Pepper Dip tastes amazing.

Butternut Squash and Red Peppers in a roasting dish

The butternut squash and red pepper are roasted together with peppery olive oil then whipped in the food processor with a splash of creamy almond milk. The added flavouring is kept simple because of the richness of the roasted vegetables with toasty warming cumin. I’m really loving cumin at the moment and like to add the whole roasted seeds in, some crushed, but mostly whole as I love the crunch.

A pestle and mortar filled with cumin seeds next to a plate of crudites

This Cumin Whipped Butternut Squash and Red Pepper Dip is sophisticated enough that you can serve it for a crowd. It also stands up quite well to sitting on a table for a length of time, houmous can go a little crusty and guac turns brown. This guy though is quite happy chilling on a table for an hour or two without being worse for wear. The dip is vegan so will get you on the good side of your vegan pals but is so good that your carnivore buddies will be scooping it up like there’s no tomorrow.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

And you know what, if you serve it on a plate with a pile of chicken fingers your pre-schooler might just take it upon himself to dip dip dip there too. This Cumin Whipped Butternut Squash and Red Pepper Dip is an absolute keeper, we’re really living the veggie dream in our house.

Print Recipe
Cumin Whipped Butternut Squash and Red Pepper Dip
Cumin Whipped Butternut Squash and Red Pepper Dip is a super simple vegan appetiser, rich in flavour and personality.
A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites
Course appetiser
Cuisine British
Keyword dip, gluten-free, vegan
Prep Time 10 minutes
Cook Time 75 minutes
Servings
6-8 people
Ingredients
  • 1 butternut squash
  • 2 large red peppers
  • 4 tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons almond milk
  • 1 teaspoon cumin seeds
  • 2 teaspoons extra virgin olive oil to serve
Course appetiser
Cuisine British
Keyword dip, gluten-free, vegan
Prep Time 10 minutes
Cook Time 75 minutes
Servings
6-8 people
Ingredients
  • 1 butternut squash
  • 2 large red peppers
  • 4 tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons almond milk
  • 1 teaspoon cumin seeds
  • 2 teaspoons extra virgin olive oil to serve
A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites
Instructions
  1. Pre-heat your oven to 180°C.
  2. Prepare your vegetables by peeling, de-seeding and cutting the butternut squash into half inch cubes. De-seed and stalk the red peppers and cut into one inch pieces.
  3. Pour the olive oil in a large roasting tray and toss in the butternut squash and red pepper with the salt.
  4. Roast the vegetables for about 1 hour 15 minutes. Checking every so often to give a stir.
  5. Remove the vegetables from the oven and leave to cool.
  6. Pour the butternut squash and the red pepper into a food processor, along with the excess olive oil and whip up with the almond milk until smooth.
  7. Toast the cumin seeds in a dry saucepan for thirty seconds then crush lightly in a pestle and mortar and add to the food processor. Pulse into the rest of the dip slightly just to disperse the spice.
  8. Transfer the dip to a serving bowl and chill until needed.
  9. Serve with a drizzle of extra virgin olive oil and a few extra cumin seeds if you like.

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Roasted Tomato Freezer Sauce

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Coriander Sweetcorn Fritters

Tahini Turmeric Dressing

Tahini Turmeric Dressing is bright, vibrant and full of flavour. Better yet it can be paired with almost anything from roasted veggies, salad, meat to potatoes or rice. It’s a supper saviour.

Tahini Turmeric Dressing

Since I am still avoiding sugar in the run up to the end of my pregnancy I wanted to use the opportunity to write about one of my most basic savoury kitchen staples and it’s this Tahini Turmeric Dressing. It’s such a life saver as I always have the ingredients to make it on hand and it can transform absolutely any supper to something ultra special and flavourful.

Tahini Turmeric Dressing

My meal prepping has gone a little bit by the wayside these past few weeks since I have just about enough energy to make a bit of toast. I really appreciate myself though when I make time to whip up a dressing on a Sunday which can be utilised the whole of the next week. Last weekend I whisked up my favourite Tahini Turmeric Dressing (yay me!) which really should provide no congratulations whatsoever as it was completed in under five minutes. However, I had to reach up high into the cupboards to find my elusive tahini, wrestle with a tin of coconut milk, pull out the blender, find a suitable jar to store the dressing in and wash up the blender. Really it was more like ten minutes. So quite strenuous for this very pregnant lady.

Tahini Turmeric Dressing

I was so glad I found the time to do it though as I’ve been reaping the rewards of making the Tahini Turmeric Dressing all week. The first thing I made with it was the Roast Cauliflower Salad recipe I’m sharing with you over the weekend which is my favourite way to eat it. However, I didn’t stop there. It’s fabulous drizzled over lamb chops, in lieu of mayonnaise in a potato salad and even stirred into a full bowl of finely diced cucumber to serve with roast chicken. It’s so easy and useful, especially if you are obsessed with tahini, like me, enjoy the colour and the idea of the health benefits that turmeric provides, like me, and love the zesty punch of the lemon. just. like. me.

Tahini Turmeric Dressing

The way I’ve made the dressing here in this recipe whisks up nice and thick so is ideal for a drizzle dressing for robust veggies, carbs and meat. However, if you want to dress it over salad leaves but are worried about it weighing the leaves down, or fancy a bit of a lighter effect then just whisk in more coconut milk. When the dressing is allowed to rest for a day or more in the fridge it thickens up so feel free to whisk in a bit more coconut milk at that stage too. If you are serving it straightaway then I love it as it is.

Print Recipe
Tahini Turmeric Dressing
Tahini Turmeric Dressing is bright, vibrant and full of flavour. Better yet it can be paired with almost anything from roasted veggies, salad, meat to potatoes or rice. It’s a supper saviour.
Tahini Turmeric Dressing
Course sauce
Cuisine British
Keyword dip
Prep Time 5 minutes
Servings
300 ml
Ingredients
  • 150 g tahini
  • 125 ml coconut milk
  • 3 tablespoons olive oil
  • juice 1 lemon
  • 2 teaspoons turmeric
  • ½ teaspoon sea salt
Course sauce
Cuisine British
Keyword dip
Prep Time 5 minutes
Servings
300 ml
Ingredients
  • 150 g tahini
  • 125 ml coconut milk
  • 3 tablespoons olive oil
  • juice 1 lemon
  • 2 teaspoons turmeric
  • ½ teaspoon sea salt
Tahini Turmeric Dressing
Instructions
  1. Pour all the above ingredients into a blender, food mixer and blend/whisk together until smooth. Or add into a medium sized bowl and use a hand whisk.
  2. Use straightaway or store for up to a week in the fridge.

SHOP THE RECIPE

To blend the Tahini Turmeric Dressing I used my trusty Vitamix® Pro750 Food Blender, Copper UK Model. It’s one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing as it produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and of course this dressing and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Roast Cauliflower Salad with Tahini Turmeric Dressing

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Walnut Dukkah

Walnut Dukkah is a delicious seed and nut mix, warm with black pepper and spices. Try it mixed with olive oil and used as a dip for bread or sprinkled over a myriad of dishes from roasted vegetables to baked fish to houmous.

close up of Walnut Dukkah

I have discovered this week that most meals are improved by a generous shaking of this walnut dukkah. On Wednesday, I sprinkled a conservative amount on my plantain for breakfast, then for lunch a tablespoon went over my chicken salad, but by dinner I threw nearly half the jar over my roasted butternut squash. This is how addicts are born.

The addictive quality I’m sure comes from the intense pepper heat. There is a good amount of smoky black pepper in here which, when sprinkled over whatever you fancy, softens a smidge, providing a comforting background to the savoury sesame seeds, the warmth of the spices and the earthy crunch of walnuts.

Walnut Dukkah in a pot

Dukkah is originally an Eygptian seed and nut mix, traditionally made with hazelnuts. It is most commonly used mixed with olive oil and then used as a dip for bread. As I described above though we should never restrict ourselves when we find a taste combination we love. Sprinkle it over everything, experiment with different nuts, add some fennel seeds or even add more black peppercorns if you are man enough. Then use it as a topping to houmous or whizz it up with olive oil for a rub for your barbecued meat. I am suddenly realising that this immediately needs to be stirred through buttered rice for a wonderfully aromatic accompaniment to Middle Eastern slow roasted lamb. Gosh, the possibilities are endless, the only limitations are our imaginations.

Close up of Walnut Dukkah

Print Recipe
Walnut Dukkah
Walnut Dukkah is a delicious seed and nut mix, warm with black pepper and spices. Try it mixed with olive oil and used as a dip for bread or sprinkled over a myriad of dishes from roasted vegetables to baked fish to houmous.
close up of Walnut Dukkah
Cuisine Eygptian
Keyword dip
Prep Time 5 minutes
Servings
10 people
Ingredients
  • 75 g walnuts
  • 50 g sesame seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon sea salt
Cuisine Eygptian
Keyword dip
Prep Time 5 minutes
Servings
10 people
Ingredients
  • 75 g walnuts
  • 50 g sesame seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon sea salt
close up of Walnut Dukkah
Instructions
  1. Pre-heat the oven to 180°C.
  2. Spread the walnuts out on a baking tray and bake for 10 minutes.
  3. Remove the walnuts from the oven and chop roughly then set aside.
  4. Place the coriander seeds, cumin seeds and peppercorns in a small saucepan and lightly toast for a couple of minutes on a low heat until aromatic.
  5. Pulse the seeds and peppercorn and the salt in a spice blender or with a pestle and mortar until relatively fine.
  6. Finally toast the sesame seeds in a small saucepan for a minute or so until some of them are just starting to turn a light gold.
  7. Put the sesame seeds, the walnuts and the spice mix in a clean jar and shake wildly until everything is evenly dispersed.
  8. The dukkah can keep for a couple of months in a cool cupboard.