Spring is almost here and I’m making the most of pumpkin while it lasts. Here is my new favorite dip, it’s savory with a bit of pumpkin sweetness and has a smooth and creamy texture. It’s perfect as a dip for fresh vegetables and crackers, or as a spread on your toasts, wraps and anything else you like 👌
🕘 50-55 minutes
Ingredients
2 cups of roasted pumpkin
Juice from 1 lemon
3 Tbsp smooth peanut butter
2 Tbsp soy sauce/ tamari sauce
1 tsp tomato paste
Fresh parsley to garnish
Serve with fresh vegetables like carrots, celery, cucumber
Instructions
Preheat the oven to 190’C. Roughly chop the pumpkin and lay it on a baking sheet. Roast for 45 minutes or until soft. Remove from the oven and let cool.
In a food processor, place all the ingredients and blend until smooth – approx. 2-3 minutes.
Garnish with chopped parsley and serve. / Store in the refrigerator.
Enjoy!
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