A rustic, flavor-packed white bean dip with a Mediterranean twist. Pass the warm pita, and you’ll have a happy crowd!
Sometimes the best recipes aren’t the ones that are overtly revolutionary; they can be something so simple that I hadn’t thought of before.
Case in point, this roasted acorn squash and bean dip. Boy am I glad the idea popped into my head, thanks to the parade of all-things-squash coming through my Instagram feed.
A humble can of white beans and roasted acorn squash, are the obvious stars of this rustic bean dip. With the aid of caramelized shallots, a little garlic, and fresh, warm Mediterranean spice–paprika, cumin, coriander, and sumac–we have a perfectly flavored bean dip.
What makes this squash bean dip inhale-worthy is the addition of excellent extra virgin olive oil. I’ve said this before, but it’s not just for frying onions. In Mediterranean cooking, olive oil is a big flavor enhancers, and it particularly shines when poured over a bean dip like we have here.
I used our Private Reserve Greek extra virgin olive oil. It’s from organically grown and processed Greek Koroneiki olives. It’s an exquisite cold extracted and unfiltered oil with delicate intensity. It tastes fruity with a nice lingering peppery finish. Learn more about our Private Reserve EVOO here.
- 1 Acorn squash
- Private Reserve extra virgin olive oil
- 2 shallots, peeled and thinly sliced
- 1 15-oz can cannellini beans, drained and rinsed
- 1 garlic clove, chopped
- 3/4 tsp Spanish paprika
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 3/4 tsp ground sumac
- 1/2 tsp cayenne pepper, more if you prefer a spicier dip
- 2 tsp fresh lemon juice
- Flat leaf parsley for garnish
- 2 tbsp toasted pine nuts for garnish
- 2 tbsp toasted slivered almonds for garnish
- Preheat oven to 400 degrees F.
- Place acorn squash in microwave and heat on high for 3 minutes (this will make it easier to cut through the tough skin).
- Carefully cut acorn squash in half through the stem. And using a spoon, scoop seeds out. (You can discard seeds, or clean and toast them to use as garnish or otherwise)
- Sprinkle squash with salt, then place them flesh side down on a lightly oiled baking sheet.
- Roast in 400 degrees F heated-oven for 40 minutes or so until flesh is tender and slightly browned around edges.
- While squash is roasting, prepare caramelized shallots. In a skillet, heat 1 tbsp Private Reserve extra virgin olive oil over medium-high. Add shallots and saute until caramelized, tossing regularly. Season with salt.
- When squash is ready, remove from oven and let cool. Scoop out the flesh and discard shell.
- In the bowl of a large food processor fitted with blade, add 1/2 amount of shallots (keep remainder for garnish); squash (flesh only); white beans; all the spices; sprinkle of salt. Add lemon juice and 3 tbsp Private Reserve extra virgin olive oil. Close the top of your processor and blend until you achieve a smooth dip. Taste and adjust salt or add more of the spices to your liking. Blend again.
- Transfer dip to a serving bowl. Add a drizzle of olive oil, parsley leaves, and toasted nuts. Enjoy with warm pita, pita chips or crackers!
- Make Ahead Instructions: you can make this dip one night in advance. Simply follow recipe up to step 8. Transfer to glass container with tight light. Refrigerate overnight. Remove from fridge a few minutes before serving and follow step #9
- Recommended for this Recipe: our Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections, Spanish Paprika; Cumin; Coriander; and Sumac.
- SAVE! Try our Ultimate Mediterranean Spice Bundle; or create your own 6-pack from our all-natural and organic collections. And for the best extra virgin olive oil, try our Greek extra virgin olive oil bundle!
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