Fall has arrived, and this pumpkin dip is the perfect way to kick off the season. It’s savory, spicy, and totally addictive. It’s also vegan, gluten-free, and healthy!
Preheat oven to 350˚F. Cut small pie pumpkin in half with a large knife and place cut-side down on a baking sheet. Poke a few holes in the skin of the pumpkin.
Cut the tips off of shallots and garlic bulb and drizzle with olive oil and a pinch of salt. Wrap tightly in foil.
Roast the garlic and shallot for 30 minutes and the pumpkin for up to an hour until it’s very tender. A fork or knife should easily go through the pumpkin with no effort.
Let roasted ingredients cool.
In a strong blender or food processor, add soaked cashews and half cup of water. Blend with roasted garlic and shallot until smooth.
Add pumpkin flesh (measured out) and continue to blend. Season to taste with salt, pepper, and olive oil.
Serve savory pumpkin dip garnished with sesame seeds and garam masala and serve with crunchy chips.