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Roasted Pumpkin dip

About the Recipe


  • 500g pumpkin, peeled and seeds removed, cut - roasted

  • 1 can chickpeas- drained and rinsed

  • 1 garlic clove, crushed

  • 1 Tbsp ground cumin

  • 2 Tbsp lemon juice

  • 1 tsp dried parsley

  • ⅓ cup olive oil


Step 1

Combine all ingredients (EXCLUDING OIL) together with a food processor or stick blender.

Step 2

Add oil gradually while blending at the same time (to stop the oil from separating).

Step 3

Serve with crackers/ vegetables

Pumpkin is really rich in vitamins, minerals and antioxidants. Putting roasted pumpkin into a dip is an easy way to use up leftover vegetables and add in flavours without adding excess salt.

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