Roast Pumpkin Dip

Roast Pumpkin Dip

This is a really quick dip that can be used as a simple lunch with flatbreads or a yummy dinner starter with toasted pittas.

500g diced pumpkin flesh (we used the Crown Prince variety)
tbsp oil
3 tsp Sweet Spice blend
1 garlic clove, crushed
6 heaped tbsp natural yoghurt
1 tbsp lemon juice
Salt, to taste

  • Pre-heat oven to 200°C.
  • Spread out the pumpkin on a foil lined tray. Drizzle over the oil and sprinkle on the Sweet Spice, along with ½ teaspoon of salt. Mix until well coated. Cover with foil and pop in the oven for 35-45 minutes until the pumpkin is soft and tender. Remove from the oven and allow to cool for 10 minutes.
  • Tip the pumpkin into a food processor or blender, and puree. We like ours a little bit chunky but you can have it as smooth as you like. Add the garlic, yoghurt and lemon juice, and pulse until combined. If the texture if too thick, add a little water or extra lemon juice.
  • Taste and season to your liking.

This dip looks great topped with our Spiced Pumpkin Seeds.

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