Double dip

Double dip delight – who says you can’t double dip?

Double dip
creamy pumpkin and smoky beans make a perfect combination

Double dip? Who says you can’t double dip?

Make this recipe and enjoy scooping up two complimentary flavours and textures. You’ll keep going back for more! Layering different, but complementary flavoured dips is a great way to add some interest to your entertaining table.
The cooler weather is coming, but we still love to entertain. Crispy cool summer dips give way to warm, comfort dips packed with spices and flavours. These two dips are super simple, cheap to make and filled with proteins, fibre and nurturing goodness. For people with dietary requirements, they are gluten free and vegan, so if you have to go to friend’s for dinner, here’s a solution to that difficult question. ‘What do I make for someone who has a different diet to myself but will still taste amazing?’

Serve them with all sorts of things, including vegetable pieces, corn chips, rice crackers. And for an amazing meal to fill the whole family, stuff crispy jacket potatoes with the pumpkin layer and then the Spanish smoky bean dip.

Both these dips are amazing on their own too. A great idea is to layer them into a baked potato, and then top with cheese. Grill for a couple of minutes and then share with a friend. You can even cook a heap of wedges, and then layer the double dips on top!

For those of you who are bacon lovers, crumble some crispy bacon on the top just before you serve them. Or use them as layers in a vegetarian lasagne. Bet you hadn’t thought of that idea?

A note:
Thank you once again to my niece, Olivia Sherwood, for her wonderful fabric designs she has done for backgrounds in these photos and my upcoming Gluten Free book!

Double dip

Double Dip Delight

Lydia Nuttall
Course Light Meals
Servings 4 Serves (as a share plate)


Pumpkin dip:

  • 600 grams kent or jap pumpkin large slices, skin on, seeds removed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh sage leaves finely chopped
  • 2 teaspoons sea salt

Spanish smoky bean dip:

  • 1 tin 4 bean mix partly drained
  • 1 small red onion – finely chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 2 tablespoon tomato relish use your favourite
  • 1 tablespoon extra virgin olive oil


  • Preheat your oven to 190ºC and line a medium roasting dish with baking paper.
  • Place the pumpkin in the tray, drizzle with olive oil, sprinkle the salt evenly over and then sprinkle the sage over each piece. Roast for 30 minutes or until super soft.
  • Allow to cool and then remove skin and process until very creamy.
  • For the Spanish bean dip – In a medium sauté pan, put the olive oil, chopped onions and spices, and slowly cook for about 8-10 minutes. The onion needs to be quite soft, so add a bit of water if it looks dry before they are cooked.
  • Add the beans and tomato relish. Heat for another 3-4 minutes, and then lightly mash so that some of the beans open up. Taste for seasoning, and then allow to cool slightly.
  • To serve, layer the pumpkin around the outside of a platter, and then put large scoops of the bean dip in the middle. This means when you scoop with a corn chip or vegetable stick, you will get a double dip!


If you want a third amazing layer, top it all with mashed avocado!
Tried this recipe?Let us know how it was!