Free Healthy Recipe - Pumpkin Dip

Dairy free, Gluten free, Low GI, Wheat Free

A delicious dip to accompany crudites, spread on a sandwich or serve with grilled chicken.

300 grams pumpkin, roasted
2 cloves garlic, crushed
1 can chickpeas, drained and rinsed
¼ cup tahini
1 lemon juiced
1 tsp chilli oil
¼ cup olive oil

Preheat the oven to 180 degrees Celsius. Rub pumpkin with a little olive oil and roast for 20-30 minutes, or until softly roasted.

Drain the chickpeas, reserving 3 tablespoons of water from the can. Put the chickpeas and water in the food processor and process until smooth. Add pumpkin, garlic, tahini and lemon juice and continue to process. With the processor running, add the chilli oil and then slowly pour in the olive oil. Continue to process until the hummus has lightened in colour and turned really creamy in colour and texture. Season to taste.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
Sauce/Condiment, Snack
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Nutritional Information - Per Serve
Kj 836 kj
Calories 200 kcal
Fat 16.6 g
Saturated Fat 2.2 g
Total Carbohydrate 6.4 g
Total Protein 4.7 g
Fibre 4.2 g

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