Condiment Recipes

Butternut Squash Hummus


Butternut squash adds a sweet twist to this classic Mediterranean dip.


  • 1 cup pureed cooked butternut squash*
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 Tbs tahini (optional)
  • 1 tsp Cajun Seasoning
  • 1/4 tsp salt
  • 2 cloves minced garlic


Combine all ingredients in a food processor and blend until smooth. Serve fresh or refrigerate. If the hummus gets dry, you can drizzle olive oil over the hummus to moisten it. Serve with bread (preferably pita bread or flat bread).

Makes about 2 1/2 cups of hummus

*Here is a helpful tutorial on how to peel, cut, and cook butternut squash. (I like to drizzle olive oil over the chopped squash and sprinkle it with salt and pepper and mix it with my hands before cooking.) The cooked squash can easily be pureed in a food processor. You will only need a small amount of it for this recipe, so feel free to experiment with the rest of the squash or serve it as a side dish.

From Blog of Joy

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Feta Dressing

This recipe is for those of you who want to know exactly how much of everything I happen to dump into the jar. 🙂

  • 2 oz. feta cheese, chunked (2/3 cup)
  • 3/16 t. garlic powder
  • 3/16 t. parsley
  • 1/8 t. basil
  • a dash of salt, cumin, and ground mustard
  • 1 cup olive oil

Combine in a jar.

It’s best chilled, but let it sit at room temperature for a little while before serving.


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Honey Mustard Vinaigrette Salad Dressing

1/2 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons water
1/4 cup honey
1/4 cup mustard (Dijon or other)
1/2 teaspoon dried basil
1 teaspoon salt
dash of black pepper

Combine all ingredients in a bowl and whisk until well-mixed. Or, place ingredients into dressing bottle/jar, seal with a tight-fitting lid, and shake to combine. Serve with your favorite lettuce greens, or use as a dipping sauce for chicken.

Makes about 1 1/2 cups


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Lightened Up Raw Pecan Pumpkin Butter

1 cup raw pecans, soaked
1 cup almond milk
3/4 cup pureed pumpkin
2 Tbs chia seeds
1 Tbs coconut oil
2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2-3 Tsp maple syrup

Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.  Add the remaining ingredients to the blender and blend on the highest speed until the dip is smooth. Add sweetener to taste. Serve with apples or pear slices. Store leftover dip in the fridge for 1-2 weeks.


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Lightened-Up Poppy Seed Dressing


3 Tbs mayonnaise
2 Tbs apple cider vinegar
1 Tbs maple syrup
2 tsp spicy brown mustard
1 tsp olive oil
1 tsp lemon juice
1 Tbs poppy seeds
1/2 tsp garlic powder
pinch of onion powder
salt + pepper to taste


Whisk all ingredients together until smooth or blend in a blender. Refrigerate for at least 20 minutes for best flavor.

Adapted from Healthy.Happy.Life.

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Nettie’s Salsa

  • 12 ripe tomatoes, peeled and diced
  • 2 large onions, diced
  • 2 large green peppers, diced
  • 2 T salt
  • 2/3 C sugar (or honey granules)
  • 1 hot pepper, diced fine
  • 2 C white vinegar

Put everything in a pot and bring to a boil slowly.  Keep at a slow simmer for 2 hours.

(Thanks Nettie, this was a big hit!)

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Nut Butter


This flavorful nut butter combines almonds, pecans, and walnuts. It’s great served with apples or topped with jelly on a slice of bread.


  • 1 cup almonds
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 tsp salt, or to taste


  1. Place the nuts on a tray and toast at 350 degrees for 5 minutes. Let cool for a few minutes.
  2. Place the nuts in a food processor and blend until it becomes butter (5-6 minutes), scraping down the sides as necessary.
  3. Add salt to taste and blend.
  4. Refrigerate or store at room temperature.

makes 1 cup of nut butter


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Sweet Potato Honey Spread

  • 1 stick butter, room temperature
  • 1/4 C honey
  • cinnamon, to taste

Mix butter, honey, and cinnamon to make a delightfully sweet topping for baked sweet potatoes.  Serve the topping at room temperature or chilled.

Julie found this one too!

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Thai Peanut Sauce


2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime


Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.


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1/4 cup sumac

2 tablespoons dried thyme

2 tablespoons dried marjoram

2 tablespoons dried oregano

1 tablespoon roasted sesame seeds

1 teaspoon coarse salt

Grind sesame seeds and sumac. Mix with other ingredients. Store in a cool, dark place in a plastic zip-top bag or in an airtight container. When stored properly, za’atar can last from 3 to 6 months.

(Sprinkle over a dish of olive oil and serve with challah or other bread.)

adapted from

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