Butternut Squash Party Dip

This squash dip is a perfect idea for all kind of fall parties. It can be made either from squash, which will be slightly sweeter and more intensive in color, or from a Halloween pumpkin.

The recipe is very simple but very healthy and the really worth sharing. First, the squash is baked then puréed in a food processor with all the additional ingredients. This particular one is made from butternut squash. I made it on the spicy side, by adding red chili pepper. I finished it with nigella (black onion) seeds that add an extra taste, which contrasts nicely with the orange squash.

The dip can be served just with pita bread but it tastes even better with sea salt or whole wheat crunchy pita bread chips.



Butternut Squash Dip
(Serves 6–8)

Ingredients:
2 lb butternut squash, peeled, seeds removed and cut into cubes,
4 tbsp Greek yogurt,
1 tbsp lemon juice,
1 tsp paprika,
1 garlic clove.
1 tsp red chili pepper,
2 tbsp olive oil,
1 tbsp nigella seeds,
sea salt and pepper to taste.

Preparation:
1. Preheat oven to 375 F.
2. Place squash cubes on a cookie sheet, sprinkle with salt and rub with olive oil. Bake for 20–30 minutes until soft. Cool.



3.Place the squash in a food processor, add garlic, lemon juice, yogurt, and paprika, and pulse until all the ingredients are blended. Taste and season more if needed.
4. Transfer the dip into a medium bowl. Add chili pepper, mix, and smooth the top.
5. Sprinkle with nigella seeds or extra chili flakes and serve.

Fava Bean Spread

During my recent visit to Poland I noticed that fava beans had become very present at farmers' markets. Some sellers offered them in pods but most often they were sold in bags, already shelled. Fava was displayed in large quantities at every stand and seemed even more popular that cabbage. I also saw fava beans on the menu of many restaurants, among them at the restaurant offering molecular cuisine.

Inspired by this newly discovered popularity of fava beans in my native country, I decided to post today a fava bean spread, which I had made just before I went to Poland.

Since fava bean has always been very popular in the Mediterranean cuisine, I decided to use in my spread some of the quality ingredients of this region. I cooked fava, puréed it, and seasoned it with olive oil, lemon juice, and thick Greek yogurt. You cannot ever go wrong with such ingredients so the spread turned out very tasty. At a midsummer party we threw in our garden, it become a big hit and many guests asked for the recipe.

Fava must be double shelled so the spread is smooth and delicate. You can husk it after cooking or use the frozen double-shelled fava bean, which you can buy some food stores. This spread can be served on a fresh baguette or on crispy crostini with extra shredded asiago cheese on top. You can also use it as a dip with baked pita chips or grissini.

Fava Bean Spread

Ingredients:
1 lb fava beans, double shelled,
1 small garlic clove
2 tbsp lemon juice,
3 tbsp olive oil,
3 tbsp cup Greek yogurt, or Lebne Kefir Cheese,
1/2 small red onion,
2 tbsp fresh mint leaves, optional
salt and pepper to taste.

Preparation:
1. Cook fava beans until soft. For double-shelled it will be about 5 minutes, for other about 20 minutes, after which you cool the beans and husk from white skins.

2. Place beans in a blender, add lemon juice, 2 tbsp olive oil, garlic and purée until almost smooth.
3.Add yogurt or Lebne cheese, season with salt and pepper. Mix thoroughly. You can also add chopped mint.
4. Transfer spread to a medium serving bowl, drizzle with the remaining olive oil and decorate with slices of red onion.

Serve at room temperature as a spread

or a dip.

Dip from Roasted Peppers and Walnuts

Dips can nicely enhance your dinner party starters or add flavor to whatever accompanies a glass of wine or an apéritif, if this is all you serve. I have been making several different dips recently and noticed that the original ones that are home made are always very popular among my guests.

Today's dip can also be used as a sauce to accompany grilled meats. It comes from the Middle Eastern tradition and is made from roasted bell peppers and walnuts.

I served it with Arabic flat bread or pita bread. It has a distinct taste thanks to the peppers, which should be slightly charred, and a bit crunchy texture because of the generous amount of ground walnuts.

My son enjoyed this dip so much that he used it just as a spread on a grilled pita bread. Any way you choose to serve this dip—on meats, breads, crostini, or pita chips—it is a very satisfying recipe, and it can be entirely made in a food processor.

Roasted Peppers and Walnuts Dip
(Serves 6-8)

Ingredients:
4 red bell peppers,
2 garlic cloves,
1 slice of white bread, toasted,
1 tsp chili pepper,
1/2 tsp ground cumin,
1/2 tsp salt,
3 tbsp lemon juice,
1 tbsp extra virgin olive oil,
2 tbsp flat leaved parsley, chopped,
ground pepper to taste.

Preparation:
1. Turn your oven on broil and heat it to 425F. Place the peppers inside the oven and roast them until the skin becomes black. Turn upside down and roast them on the other side.

Place the charred peppers in a paper bag or a container with a lid and let them cool. Peel of the peppers and remove seeds.
2. Place garlic, walnuts, bread, and peppers in a food processor. Pulse until it forms a smooth paste.

3. Stir in the salt, ground pepper, cumin, lemon juice, and oil, and pulse again until all the ingredients blend nicely.
4. Transfer the dip to a bowl, add chopped parsley, mix, and serve.