Black Bean Dip with Roasted Squash, Garlic & Chipotles

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

½ cup raw pumpkin seeds

1 small head of garlic

1 small honeynut or butternut squash, halved lengthwise (see notes)

½ cup olive oil, divided

sea salt and ground black pepper, to taste

1 cup cooked black beans (drained and rinsed if using canned)

2 chipotles in adobo + 1 tablespoon adobo sauce (or more/less to taste)

2 teaspoons coconut aminos (or 1 teaspoon tamari)

1 ½ teaspoons sweet paprika

1 teaspoon ground cumin

2 teaspoons red wine vinegar

subheading: GARNISHES:

olive oil

finely diced red onion

pumpkin seeds

chopped cilantro

subheading: Equipment:

Food Processor

subheading: Notes:

Any type of cooked squash purée is great as long as you get about 1 cup of purée total. I used a very small honeynut squash that gave me exactly that amount. The only squash that I would not recommend for this are delicata or spaghetti squash.

Directions at thefirstmess.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer