Roasted Pumpkin and Garlic Dip
I love dips, but I’m very fussy about which ones I eat. So I promise you that this roasted pumpkin dip will not disappoint.
There is no need to go to the store and buy a dip that barely resembles any flavour filled with sugar, sometimes isn’t vegan, and can have a whole host of numbers and preservatives.
Besides, a dip is so easy to make that unless you’re strapped for time, you don’t have any excuses!
This roasted garlic and pumpkin dip takes a little longer because you have to roast the veg and then wait for it to semi-cool before blending. But definitely worth the extra bit of effort!
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The combination of roasted pumpkin and garlic is one of my favourites. The flavours work really well together.
You can add rosemary or cumin seeds as the extra hit of texture and flavour to make it a little more interesting. I used cumin seeds in this recipe because I think in a dip, they work better.
This dip would be perfect for a starter when friends or family come over with some Turkish bread or chopped up seeded wraps, which is what I used.
You can keep it in your fridge for a few days and have it as a snack or take it to work. Coming up to Christmas, it would be a nice addition at the family Christmas table or work Christmas party!
Equipment required to make this roasted pumpkin dip
Here are all the tools and appliances that you’ll need to make this dip:
- Large knife
- Pairing knife
- Baking tray
- Baking paper
- Measuring spoons and cups
- Strainer
- Food processor
- Spatula
- Serving bowl
Other recipes you’ll love:
- 5-Ingredient Vegan Guacamole
- How To Make Hummus From Scratch Using Dried Chickpeas
- Sun-Dried Tomato Hummus
- Homemade Vegan Naan
- Vegan Bruschetta Toppings Done Four Ways
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Roasted Pumpkin and Garlic Dip
- Prep Time: 15 minutes
- Cool Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 05 minutes
- Yield: 6
Description
Enjoy this super tasty roasted pumpkin dip as a starter for any occasion.
Ingredients
- 600g / 1.32 pounds pumpkin, cut into small cubes
- 5 cloves garlic, skins left on
- 1 can / 425g chickpeas, drained and washed
- ¼ cup / 60ml olive oil (plus extra for baking)
- 1 teaspoon cumin seeds, lightly toasted
- ½ teaspoon salt (plus extra for baking)
Instructions
- Turn the oven on 200C (390F, or 180C fan forced) and put the pumpkin and garlic on a lined baking tray. Make sure that the vegetables are spread out so they aren’t touching each other. Drizzle a bit of oil and a pinch of salt and pepper and put in the oven.
- Bake for around 30 minutes or until the pumpkin is baked.
- Take out and leave to cool for around 20-30 minutes.
- Place the pumpkin, garlic (squeezing it out and discarding skins), chickpeas, oil, cumin seeds, and salt in a food processor and blend for around 20 seconds, If you need to stop and scrape down the sides, do so and blend again until you reach an almost smooth consistency. I like it to be a little bit chunky still.
- Add a little bit of oil on top and sprinkle with fresh herbs or more cumin seeds (optional).
- Diet: Vegan
This was far too thick, can anything be used or added to dilute it. My food processor didn’t cope well
Sorry to hear. You can try a bit of veggie stock. The pumpkin should be soft enough to puree so it shouldn’t be too thick to blend. Maybe next time process the chickpeas a little first and then add the rest of the ingredients. Hope that helps!
Can this dip be frozen? I’ve just harvested so much pumpkin from my garden, I could easily make this recipe 10 times over, and still have some pumpkin left over.
I haven’t done it, but I don’t see why not! I have about 20 pumpkins in my garden at the moment too! haha, happy cooking 🙂