I love dips, but I must admit, I’m pretty picky about which ones I’ll eat.
I avoid most store-bought dips as they are full of processed oils, preservatives, sugar, and numbers.
Besides, dips are so easy to make from scratch, literally taking no more than 10 minutes!
After receiving a massive pumpkin in my vegetable delivery box, I was determined to get inventive and spin a few pumpkin based recipes in ways I thought the pumpkin-hating kids might like.
I do love me a cooking challenge : – )
I’m happy to report big success with this pumpkin dip recipe, it went down as a perfect after school snack alongside some vegetable sticks and wholegrain crackers and they loved it! It’s perfect to pack into lunchboxes too.
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- 500 grams pumpkin cut into 2 cm cubes
- 4 cloves garlic whole and unpeeled
- 2 tablespoons olive oil extra virgin
- 2 tablespoons Greek yoghurt
- ¾ cup Greek feta cheese
- ½ cup cashews raw or roasted
- ½ teaspoon cumin
- 1 teaspoon sweet paprika
- ½ teaspoon sea salt
- black pepper cracked
- 1 tablespoon fresh coriander chopped
1. Preheat oven to 180°C.
2. Place pumpkin and garlic on a lined baking tray, drizzle with 2 tablespoons extra virgin olive oil and toss. Roast for 20 minutes or until cooked.
3. Place pumpkin, yogurt, feta cheese, cashews, cumin, paprika, sea salt, cracked pepper, and coriander leaves into a food processor. Process until a smooth dip forms.
4. Spoon into a small serving bowl. Serve with vegetable crudités, wholemeal pita triangles, or seeded crackers.