Spicy Roast Pumpkin Dip

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Contributed by: Lola Berry

Serves: Serves 4 - 8

Time: 50 minutes

A delicious, wholesome roast pumpkin dip with caraway seeds kindly shared by Lola Berry from her cookbook 'The 20/20 Diet Cookbook'.
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PRODUCT INFORMATION

Ingredients

3 cups roughly chopped pumpkin
2 teaspoons organic coconut oil, melted
1 teaspoon caraway seeds
Freshly ground black pepper, to taste
Extra caraway seeds, to serve
Himalayan salt, to taste

method

  1. Preheat the oven to 180 degrees Celsius.
  2. Spread the pumpkin on a baking tray, drizzle with coconut oil, sprinkle with caraway seeds and season.
  3. Bake for 30 - 40 minutes, or until pumpkin is soft.
  4. Allow to cool slightly before blending in a food processor until smooth.
  5. Serve garnished with a sprinkle of caraway seeds.
  6. Tip: You can use any type of pumpkin for this. The dip freezes well and will last for 4 days in the fridge.
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Paleo
Paleo
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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