Roasted Pumpkin Dip
This roast pumpkin dip is delicious on a cheese platter, in sandwiches and with vegetable sticks.
This dish is very low in plastic exposure, as the entire dish can be made from ingredients fresh or in glass.
Amelia
Ingredients 9
400 g butternut pumpkin
1 garlic clove
4 tbsp extra virgin olive oil
1⁄2 tsp sea salt
1 tbsp tahini
1⁄4 lemon
1 pinch smoked paprika
1⁄2 tsp red wine vinegar
1 tbsp pumpkin seeds
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Method 6
Preheat oven to 220 degrees
Roughly chop (with skin on) into small chunks. Place on an oven tray and drizzle in . Place in oven for about 20 minutes or until soft
Finely dice and place in a food processor. Then add cooked (keep the skin on) and . Blitz for about 30 seconds
Then add , , , and . Blitz again until mixture is all smooth, this may take a minute or two
In a small frypan, heat and the . Fry until slightly brown
Serve in a small bowl and top with
Dr Amelia Harray's tips
This dip can be refrigerated in an airtight container and eaten for up to four days.
Pumpkins are usually in season in summer and autumn.
