top of page

Vegan Beans & Roasted Pumpkin Dip

This has become my second favorite dip to make after the hummus. I have included this recipe as a part of the Vegan Thanksgiving dinner menu as seen on the Youtube video. 



This recipe is for 1 bowl of dip

  • 1 glass of brown ready-to-eat beans 

  • 1/4 of the pumpkin 

  • A bunch of fresh dills

  • A bunch of cilantro

  • 1 chopped scallion 

  • 1 pinch salt

  • 2 Tbsp olive oil

  • 2 Tbsp apple cider vinegar

  • Freshly squizzed lemon juice from 1 lemon

  • 1 clove of minced garlic

  • 4 Tbsp of nutritional yeast (or according to your wishes)

   For pumpkin roasting dressing:

  • 3 Tbsp olive oil

  • 1 Tbsp dried dill

  • A good pinch of salt 

  • 1 Tbsp apple cider vinegar

  • Tools needed: 

  • Baking sheet with baking paper

  • Food processor 

  • Serving

  • A pinch of fresh herbs


Welcome to Practical-Wellness

Untitled design (1).png

Hey there, my name is Ignas and I am always looking for the new ways on how to improve my life.  From my passion for learning & growing, Practical-Wellness was created. Here I share my personal tips on how to improve your health and wealth. Learn more about me & Practical-Wellness

  • Facebook
  • Instagram
  • YouTube



  • If you are using dried beans, soak them overnight in the bowl with water, rinse them and cook for around 20-25 minutes. You can also use canned beans if you prefer. 

  • I roasted the pumpkin with the skin in order to remove it easier later on. I skip the skin this time because it will allow smoother and more creamy texture.


  • Cut the pumpkin into equal slices. Take the baking sheet, add baking paper, and lay the slices next to each other.

  • In the small bowl mix dried dill, olive oil, salt, apple cider vinegar. Apply the mix on pumpkin slices. Turn the slices and repeat on the other side. Transfer the baking sheet into the oven and roast pumpkin at 220  degrees for 30 minutes. 

  • Once the pumpkin is roasted, wait for a couple of minutes to cool it down. Peel the skin from the pumpkin carefully. Add the skinless pumpkin into the food processor.

  • Add beans into a food processor together with fresh dill, scallion, cilantro, olive oil, apple cider vinegar, minced garlic, squeezed lemon juice, and salt. 



  • Set the food processor on high for 30 seconds. Stop it to scrape it and add nutritional yeast. Blending until it is smooth.

  • Serve it in the bowl and decore it with some fresh herbs. 

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy! 

bottom of page