Try this easy dip for the holidays – I think you’ll really like it! I created it in minutes for a party, and it was the biggest hit of the evening! Spicy, creamy, yummy on veggies or crackers. You can save time by using butternut squash, as it’s even more delicious than pumpkin to me. This spice mix is very special, since I don’t use store-bought curry powders. If you follow the spices below, it will be fabulous. My curry dishes are always nightshade-free so everybody can enjoy them. (See my article Beware of Nightshades, which can lead to poor digestion, leaky gut, and auto-immune diseases.)
BTW you don’t need nightshades for a tasty curry. Commercial curry powders contain allergenic nightshades like paprika, peppers, and cayenne. But old-fashioned curry powder is a flexible spice melange with thousands of traditional localvariations from Bengal to Istanbul. Since many of these spices came from South America, nightshades are a relatively recent addition to the Caucasion diet, so we may need to invent our own hypo-allrgenic curry powders. If you’re interested, check out my recipe for Curry Powder, Nightshade-free. This dip makes about 3 cups.
Curried Pumpkin Dip, sliced cucumbers, golden beets, radishes and rice crackers.
Ingredients
- 2 cups cooked pumpkin or butternut squash, well drained.
- 3/4 cup coconut butter, softened. (Or 170 grams if you're weighing it solid)
- 2-4 tablespoons raw honey to taste
- 1/4 heaping teaspoon unprocessed salt
- Plenty of black pepper
- 1 small clove garlic, crushed or diced (optional)
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons ground turmeric
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground mustard
Instructions
- Place all ingredients into a food processor. Mix until smooth and creamy. Serve!
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