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Roasted Garlic and Pumpkin Dip by The Minimalist Vegan

Roasted Pumpkin and Garlic Dip

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cool Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 05 minutes
  • Yield: 6


Enjoy this super tasty roasted pumpkin dip as a starter for any occasion.


  • 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)


  1. 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.
  2. Bake for around 30 minutes or until the pumpkin is baked.
  3. Take out and leave to cool for around 20-30 minutes.
  4. 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.
  5. Add a little bit of oil on top and sprinkle with fresh herbs or more cumin seeds (optional).
  • Diet: Vegan

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