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Toasted Sesame and Pumpkin Dip with an Easy Holiday Crudités Platter

Move over hummus, this Toasted Sesame and Pumpkin Dip with an Easy Holiday Crudités Platter is the perfect appetizer to serve at your holiday party!

Course Appetizer, Not So Normal, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Brewing Happiness


for the Toasted Sesame and Pumpkin Dip

  • 1 cup pepitas, raw
  • 1/4 cup sesame seeds
  • 2 tablespoons olive oil
  • 1 cup pumpkin puree
  • 1 teaspoon sea salt
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

for the Easy Holiday Crudités Platter

  • 8 rainbow carrots, halved
  • 1 tbsp olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 bag Lightly Salted Harvest Snaps
  • 1/4 pomegranate
  • 1-2 cups broccoli florets
  • 1/2 green apple, sliced
  • 1/2 cup dried cranberries
  • 3 figs, quartered
  • brie cheese


  1. Preheat oven to 425. 

  2. Slice your carrots in half, lay them on a baking tray and drizzle with olive oil, cinnamon, smoked paprika, chili powder and salt. Bake for 20 minutes. 

  3. Heat a pan over medium-low heat. Add sesame seeds and pepitas and toast for 5ish minutes, or until nice and golden brown. Toss often. 

  4. After, add all dip ingredients to a blender or food processor. Pulse or blend until mostly smooth. You will have to scrape down the sides and mix intermittently in order to do so. 

  5. Add your dip to a bowl and top with sesame seeds and pepitas. 

  6. Serve with roasted carrots, Harvest Snaps, sliced pomegranate, broccoli florets, green apple slices, dried cranberries, figs, and brie. 

  7. EAT UP.