Savory Pumpkin Dip
This pumpkin and lentil dip is perfect for fall. Smoky and pumpkin spicy, it's delicious spread on toast or crackers.
Servings: 8 servings
Ingredients
- 1 onion finely diced
- 1 tbsp olive oil
- 4 cloves garlic chopped
- 1 tsp dried herbs
- 1 cup (250 g) pumpkin puree
- ¾ cup (180 g) cooked or canned lentils green or brown
- 1½ tbsp soy sauce
- ½ tsp liquid smoke
- 1½ tsp pumpkin spice
- 2 tbsp nutritional yeast
Instructions
- In a frying pan, fry the onions in olive oil until they become translucent.
- Next add the garlic and herbs and continue to fry for a couple more minutes.
- Add all the ingredients to a food processor or high-speed blender.
- Blend until well combined and the dip is smooth to your taste.
Notes
If you want to make your own pumpkin puree, you'll find the instructions in the post.
Store in the fridge in a covered container for up to 3 days.
Nutrition
Calories: 70kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4773IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
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