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.
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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.
Check out the recipe below!
Mediterranean-Style Bean Dip with Roasted Squash
- Total Time: 45 minutes
- Yield: serves 6
Description
A rustic, flavor-packed white bean dip with a Mediterranean twist. Pass the warm pita, and you’ll have a happy crowd!
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
- Cook Time: 45 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
I’m loving all the flavors of this squash and bean dip. I’ve just prepared it to bring as an appetizer for tomorrow’s Easter dinner, and I need to make some changes, and I’m not sure how to go about it.
I did add a little extra cayenne, but it’s spicier than I intended. But it’s also drier and less creamy than I expected, and the texture is more like refried beans than a dip. I’ll need to add something to make it creamier – maybe more EVOO and lemon juice? Maybe a little chicken broth?
I didn’t see any salt in the recipe, and I don’t usually add salt to my recipes, but I think this definitely needs a little salt to bring out the flavors, so I will definitely add some.
I am catering to a gluten free guest, and am also bringing a gluten free potatoes au gruyere. I’m not sure I’ll be able to bring this dip. I’m disappointed, because it sounded so wonderful!
Would this recipe work with butternut squash?
It sure will ! Enjoy!
Hi, I love your recipes and am going to try this one, how long do you think it would keep in the fridge or could it be frozen? Thanks Helen
Enjoy, Helen! This should keep 2 to 3 nights or so in the fridge in a tight-lid glass container, I would think (I don’t ever have leftovers of this one).
I have made this twice within the last two months. It is so delicious that I could eat a bowl full every single day! I bought several Butternut squash when it was in season and roasted it and froze it. All I had to do was grab a package out of the freezer, thaw, and mix it with the rest of the ingredients.
Besides tasting so good, it has tons of nutrients and fiber. *Healthy*
Thank you so much, Suzy, for a great recipe!
Debbie, thanks so much for sharing! Love your idea of freezing butternut squash for later use!
First I topped this dip topped with Suzy’s Early Harvest olive oil and toasted pine nuts. Then I served to appreciative friends with crackers and cocktails. This morning I had the leftovers for breakfast topped with olive oil, sunflower seeds and pistachios with some warm whole wheat pita bread. OMGosh! You cannot go wrong with this recipe! Thank you, Suzy!
Jackie! Thank you so much for giving this recipe a try! And glad you enjoyed it!! Isn’t that Early Harvest Greek EVOO amazing! I tell you, I drizzle it on top of EVERYTHING. So good! Thanks for your kind comment 🙂
Okay, *TOTALLY!* yum!!! I totally cheated, since I was short on time, and used the microwave for cooking the squash (cut in half, scooped out seeds, inverted cut halves in a dish of water, and cooked about 10 minutes, until tender, then scooped out the flesh… So, not oven-roasted, which I expect would be way better, but 10 minutes!! *grin*). Anyway, it was SO good! And you are so right, the olive oil drizzled over the top really makes the dish; didn’t have sumac, so had to just go with the lemon. And can’t eat pine nuts, so went with all almond. Didn’t matter one iota, in my opinion. It was fabulous, and I can’t wait to share this great autumn-y recipe with my extended family, come Thanksgiving. I make a version of a cannelini dip with a major Italian twist; but this is definitely the hands-down Thanksgiving version! Blessings, ~Chrissie
Cheating is allowed lol! i’m glad you enjoyed it!!!
Hey Suzy!
At first, I thought this was hummus but then I noticed the bean in the title!
What a great way to combine beans and squash!!!
Hi Suzy!
This looks so yummy! Can’t wait to try it out!
Hi, sweet friend!! Hope you love it! XOXO
Brilliant flavor combination. I And I love how appetizing it looks!
So good! Thanks for checking it out!
Ooh your dip looks just incredible and I bet it tastes amazing too-)
It’s so simple! We love it.
What a great twist on bean dip for fall! Roasted squash has such great flavor. I love the aromatic spices in this and the color of the dip too. Those pine nuts on top must make a great contrast!
Spices is where it’s at! Thanks so much, Amanda!
Acorn squash is my favorite…you are amazing at coming up with great flavor combinations 🙂
Thank you so much, Sandi! You are so kind.
This looks incredibly tasty! I think my fella and I would likely polish off the whole bowl at once!
So good! Totally polished ours over here!