Roasted Pumpkin Dip

10m
Prep Time
30m
Cook Time
40m
Ready In


"I used to use this recipe for many years and then forgot about it! The problem is that the original recipe does not state how much pumpkin to use if you are not using butternut, so I never posted it. I have now worked it out and am posting it, hope you enjoy it."

Original is 10 servings

Nutritional

  • Serving Size: 1 (94.5 g)
  • Calories 60.8
  • Total Fat - 1.7 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 24.1 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 2 g
  • Sugars - 2.2 g
  • Protein - 1.7 g
  • Calcium - 47.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Roast the whole butternut pumpkin to your liking.

Step 2

When soft, remove seeds and scoop out the flesh then mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chili sauce to taste.

Step 3

Add a drizzle of olive oil, and stir well.

Step 4

Serve in a bowl with crackers or pita bread.

Tips


No special items needed.

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