Pumpkin Dip
Recipe: #14826
October 19, 2014
Categories: Dips, Appetizers, Pumpkin, Australian, Christmas, Diabetic, Gluten-Free, High Fiber, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"From Australian BH&G Diabetic Living. NOTE - have not allowed for 30 minutes cooling down in timing."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (169.2 g)
- Calories 68.8
- Total Fat - 2 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 233.9 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 3 g
- Sugars - 3.9 g
- Protein - 2.8 g
- Calcium - 34.5 mg
- Iron - 0.9 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a medium non-stick saucepan on medium and add the onion and garlic and cook stirring often for 6 to 7 minutes or until the onion softens.
Step 2
Add the pumpkin, aple juice and water to the saucepan and cover and bring to a simmer and then reduce the heat to low and cook covered for 20 minutes or until pumpkin is very tender and then set aside for 15 minutes to cool.
Step 3
Put the pumpkin mix and hummus in a small food processor and process until almost smooth and transfer to a medium bowl.
Step 4
Divide the dip between small bowls and drizzle with sweet chilli sauce and top with the coriander sprigs to serve accompanied with the snow peas, cucumber. celery and capsicum or alternativily put on one large platter and dip in a bowl and everyone help themselves.
Tips
No special items needed.
0 Reviews
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