As both my husband and I are Japanese trained carnivores without allergies, cooking just for us is quite easy. All I have to care about is the taste and the cooking time.
However, it is a different story to cook for someone else. There are quite a few people who have allergies or are on a special diet. When we are asked to bring something to a party, we have to consider what is “appropriate” – something edible and acceptable to as many people as possible. I feel that it is certainly a quite different exercise from just making something tasty.
If you feel the same, try my new Vegan Friendly and Gluten Free Dip – Roasted Pumpkin & Caramelised Onion with Tahini Dip for the next occasion.
This dip idea is originally came from Red Rock Deli’s Roasted Pumpkin Caramelised Onion Cashew Dip. We bought it for our road trip north several months ago. I quite liked it and could not stop eating! So I decided to make my own version.
What I found difficult to create in this recipe was how to give depth to the dip. It could be easier if I used dairy products such as cheese, sour cream or yogurt. However, I wanted it to be a vegan friendly dip so that more people can enjoy it. In the process, I decided to use Tahini, roasted garlic and cinnamon powder. Savoury roasted garlic and nutty tahini add depth to the cinnamon spiced sweet pumpkin. Really yummy, I have to say…
Another good thing about this dip is that it is freezable, so that you can prepare in advance and freeze it. Just a day before when you actually need it, place it in the fridge to defrost slowly.
This Roasted Pumpkin & Caramelised Onion with Tahini Dip is certainly a good addition to my nibble’s repertoire. This is a very handy recipe for any occasion. Try it next time when you have to bring something.
Ingredients:
For Roasted Pumpkin
- 400g Butternut Pumpkin (about 1/4 of a whole pumpkin)
- 2 cloves of Garlic – skin on
- 1/2 Teaspoon of Olive Oil
- 1/4 Teaspoon of Cinnamon Powder
For Caramelised Onion
- 1/4 Onion – finely chopped
- 1/2 Teaspoon of Olive Oil
- Sea Salt to season
Combine with…
- 4 Teaspoons of Tahini
- 1/4 Teaspoon of Cinnamon Powder
- 1 Teaspoon of Olive Oil
- Sea Salt to season
Method:
For Roasted Pumpkin
- Preheat oven to 200°C
- Cut butternut pumpkin into 3 cm chunks. Remove seeds and cut off the skin. Place the pumpkin and 2 cloves of garlic (skin on) into a banking tray.
- Drizzle olive oil and sprinkle cinnamon powder over the pumpkin. Toss to coat.
- Roast it for about 30 minutes or until soft and golden.
For Caramelised Onion
- Heat olive oil in a small frying-pan over a medium heat. Add onion to the frying-pan and season with a pinch of sea salt. Sautee it for about 15-20 minutes or until the onion becomes soft and golden (not burnt) . Put it aside.
Combine Together to Serve
- Squeeze the roasted garlic flesh out of the skin. Place the garlic flesh, roasted pumpkin, caramelised onion, tahini, cinnamon powder and olive oil into a blender. Blend all together until it becomes very smooth. Taste and season with sea salt as necessary. If it is too thick, add a little bit of olive oil. You can do this process with a hand blender as well.
- Transfer the dip to a bowl to serve with your favourite crackers.
A Little Bit of Soy 