Party Dips: Butternut Squash and Dessert Hummus

dessert hummus and butternut squash dips

dessert hummus and butternut squash dips

The holidays are near and people will soon gather to share a meal. Dinner is the star, but having something to nibble on before and after is important to maintaining a jovial atmosphere. A tasty dip or two makes a great snack, especially if there are savory and sweet choices. With that in mind I located a squash dip to serve as an appetizer, and a dessert hummus with chocolate.

The great thing about dips is the lack of high altitude challenges, so these dishes merely needed a bit of veganizing or a personal touch. The Butternut Squash Dip appetizer is a recipe by Carsen Snyder for New Hope Network. My changes altered it from vegetarian to vegan. With the Superfood Dessert Hummus I put my spin on it by using extra peanut butter, because chocolate loves peanut butter, and adding lucuma powder (a superfood, like cacao) for a smoothness and depth of flavor. Whether you offer these spreads before or after a big meal, they will be a big hit.

Butternut Squash Dip adapted from the article “New Ways with Winter Squash”

1 large butternut squash (about 4 pounds), halved and seeded (or pumpkin)
1 TBS olive oil
1 1/4 tsp salt, divided
2 large cloves garlic, minced
1/3 cup tahini
1 cup plain, unsweetened non-dairy yogurt
1 TBS apple cider vinegar
1 tsp paprika
1 tsp allspice

Preheat oven to 400 F. Cut squash in half lengthwise, and scoop out seeds. Drizzle olive oil and ¼ teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with foil, and bake for 1 hour. Once cooked, remove foil and let squash cool slightly.

Scoop flesh from cooked squash halves into a food processor. Add garlic, tahini, yogurt, vinegar, paprika, allspice and remaining 1 teaspoon salt; blend until creamy. Pause to push sides down if necessary. Scoop dip into a serving bowl, and chill for 1 hour or overnight.

Serve with dippers, such as veggies and crackers. Makes 5 ½ cups.

Superfood Dessert Hummus adapted from Chocolate Chickpea Spread
1 15-ounce can chickpeas
2 TBS creamy peanut butter
3 TBS olive oil
1/2 cup Navitas Organics cacao powder
1/2 cup Navitas Organics coconut palm sugar
1.5 tsp Navitas Organics lucuma powder
1 tsp instant coffee powder
1 tsp vanilla extract
1/2 tsp salt
3 – 4 TBS water

Put all but the water into a food processor and puree, scraping down the sides as needed. With the motor running, slowly drizzle in the water until the desired consistency is reached. Serve with dried or fresh fruit.

Until next time, happy non-baking and Happy Holidays!

A portion of this post was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.

Vegan Baking Roundtable

Dale's demo at Vegan Baking Roundtable

Dale’s demo at the Vegan Baking Roundtable

There was pie; there was cake; there were cookies; there was even spanakopita. It was a Vegan Baking Roundtable and it was a blast. The event brought together enthusiasts who were eager to learn baking and decorating tips. As one of the presenters, I offered advice and explanations on baking at high altitude (as I have written about in Why does high altitude affect baking? and Dazzled by Science). I also prepared my Easy Chocolate Cake-Pan Cake which seemed to satisfy the attendees as they nibbled on samples.

The demonstration panel showed everyone how to make vegan baked preparations simple. The class taught us how to (finally) make a good pie crust, how to keep high altitude cakes from deflating, how to wow guests with an easy Greek appetizer, and how to be a kid again in the guise of cake decorating. Failed recipes were discussed with ideas brainstormed on how to fix them. We also ate a. lot. of. sugar. But it all tasted oh-so-good.

This event came about through the generosity of Dale Ball, who has worked with Lynn Halpern of Bleating Hearts Sanctuary on the annual Vegan Dairy Fair. (I have been to these fairs, and next year’s gathering should prove to be as exciting and yummy as those past.) Bakers that day also included members of the Boulder and Beyond Vegan Meetup. This was a group hungry for vegan camaraderie, vegan recipes, and vegan snacks. The roundtable gave us all that, and more.