Creamy Pumpkin Tahini Dip Recipe – Garlic & Turmeric Bliss

Last Updated on 4 months by Neha Deshmukh

Creamy Pumpkin Tahini Dip Recipe – Garlic & Turmeric Bliss

Hey everyone! I’m so excited to share this recipe with you – it’s become a total obsession in my kitchen lately. This Creamy Pumpkin Tahini Dip is seriously good. It’s packed with flavour, super easy to make, and honestly, feels like a warm hug in a bowl. I first whipped this up last autumn when I had some leftover pumpkin puree, and it was an instant hit! It’s perfect as a snack, a side, or even a spread. Let’s get into it, shall we?

Why You’ll Love This Recipe

This dip is a beautiful blend of creamy, savoury, and subtly sweet flavours. The pumpkin and tahini create a wonderfully smooth base, while the garlic, turmeric, and paprika add a lovely warmth and depth. It’s incredibly versatile, and honestly, it’s just different – in the best way possible! Plus, it comes together in just 5 minutes. What’s not to love?

Ingredients

Here’s what you’ll need to make this magical dip:

• ?? cup pumpkin puree (about 150-200g)
• ?? cup tahini (about 120-150g)
• 3-4 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ?? teaspoon paprika (I like smoked paprika!)
• ?? teaspoon turmeric powder

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Pumpkin Puree – Homemade vs. Store-Bought: You can absolutely use store-bought pumpkin puree for convenience. Just make sure it’s puree and not pumpkin pie filling (that has added sugar and spices!). But if you’re feeling ambitious, homemade pumpkin puree is incredible. Roasting your own pumpkin really intensifies the flavour.

Tahini – Quality & Consistency: Good quality tahini is key. Look for a brand that’s smooth and runny, not thick and pasty. The flavour of tahini can vary a lot, so find one you enjoy! I usually stir my tahini really well before measuring, as the oil tends to separate.

Turmeric – Regional Varieties & Benefits: Turmeric is a staple in Indian cooking, and for good reason! It’s not just about the beautiful colour and earthy flavour; it’s also incredibly good for you. Different regions in India grow different varieties of turmeric, each with slightly different nuances. I prefer the bright, fragrant turmeric from the South.

Step-By-Step Instructions

Alright, let’s make some dip! It’s seriously simple.

1. First, gather all your ingredients. It just makes life easier, trust me.
2. Now, add everything – pumpkin puree, tahini, garlic cloves, olive oil, lemon juice, salt, paprika, and turmeric – to a food processor or blender.
3. Blend it all up until it’s beautifully smooth and creamy. You might need to stop and scrape down the sides a couple of times to make sure everything gets incorporated.
4. Give it a taste! Adjust the seasoning as needed. Maybe a little more salt? A squeeze more lemon juice? Go with your gut.
5. And that’s it! Serve chilled or at room temperature. I personally love it chilled, especially on a warm day.

Expert Tips

• Don’t be shy with the garlic! It really adds a lovely kick.
• If your tahini is very thick, add a tablespoon or two of water to help it blend.
• For a smoother dip, blend for a little longer.
• A pinch of cayenne pepper adds a lovely warmth.

Variations

This dip is a blank canvas for your creativity! Here are a few ideas:

Vegan: This recipe is naturally vegan!
Gluten-Free: It’s also naturally gluten-free.
Spice Level Adjustments: If you like things spicy, add a pinch of cayenne pepper or a small chopped green chilli. My friend, Priya, loves to add a dash of chilli flakes!
Diwali/Festive Season Adaptation: During Diwali, I sometimes add a tiny pinch of garam masala for a more festive flavour. It’s a lovely touch.

Serving Suggestions

Okay, so what do you do with this amazing dip? So many options!

• With warm pita bread or naan.
• As a dip for veggie sticks (carrots, cucumber, bell peppers).
• Spread on crackers.
• As a sauce for roasted vegetables.
• Dolloped on top of rice bowls.
• Honestly, I’ve even been known to eat it straight from the bowl with a spoon… don’t judge!

Storage Instructions

Leftover dip? Lucky you! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavours might even meld together and get even better over time.

FAQs

Let’s answer some common questions:

Is this dip best served warm or cold? I prefer it chilled, but it’s delicious at room temperature too! It really depends on your preference.

Can I make this dip ahead of time? Absolutely! It actually tastes better after it’s had a chance to sit for a bit.

What can I serve with this Pumpkin Tahini Dip? So many things! See the “Serving Suggestions” section above for ideas.

Can I use roasted pumpkin instead of puree? Yes, you can! Just make sure the roasted pumpkin is completely cooled before blending. You might need to add a little more liquid to get it to the right consistency.

How can I adjust the thickness of the dip? If it’s too thick, add a tablespoon of water or olive oil at a time until it reaches your desired consistency. If it’s too thin, add a little more tahini.

Enjoy! I really hope you love this Creamy Pumpkin Tahini Dip as much as I do. Let me know what you think in the comments below!