About the Recipe
Some healthy Christmas Charcuterie inspiration for you! Featuring my Spiced Roasted Pumpkin Dip and my Beetroot Walnut Dip 🥰
I love a charcuterie board - it’s all about fresh and delicious elements, and beautiful presentation. Like a little art piece on the table 💕 the best part is they are so adaptable to all kinds of dietaries, mine of course is full of vegetables, nuts, seeds, olives and my very own healthy dips.
These two Christmas board dips are colourful, flavourful and super easy to make! Each are high in good fats and a whole bunch of wonderful vitamins and minerals!
Ingredients
Spiced Roasted Pumpkin Dip:
350-400g diced raw pumpkin
2 Tbs olive oil
2 Tbs almond butter
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp smoked paprika
1 clove garlic, minced
Juice 1/2 lemon (extra to taste)
Salt and pepper
Toasted almond flakes to serve
Drizzle extra virgin olive oil to serve
Beetroot Walnut Dip
2 medium beets, roasted and peeled
1/2 cup walnuts, toasted
2 Tbs olive oil plus extra to drizzle
1/2 tsp ground cumin
1 clove garlic, minced
Juice half lemon
Handful fresh dill leaves, plus extra to serve
Salt and pepper to taste
Simply blitz all together! Taste and season generously.
Preparation
Toss your pumpkin with the spices and olive oil and roast in pre heated oven until lovely and brown (approx 20min at 180 C). Remove from oven and cool completely.
In a food processor, combine cooled pumpkin and the remaining ingredients (except the almond flakes and extra olive oil), blitz until smooth. Taste and season. Add a little extra lemon juice if needed.
Serve with toasted almond flakes and drizzle of olive oil.