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Warm roasted pumpkin dip with vegetable crudités & wholemeal pita

20-25 minutes (10 minutes)

Serves 4

400g pumpkin, peeled, deseeded, diced
2 tablespoons olive oil
2 teaspoons cumin
1/4 teaspoon cracked pepper
1/4 cup reduced fat Greek yoghurt
2 tablespoons coriander leaves, roughly chopped

-

2 medium carrots, peeled and cut into small batons
4 sticks celery, cut into small batons
1 small round wholemeal pitas, cut into small triangles

Preheat oven to 180°C.
Place pumpkin on a lined baking tray, drizzle with 2 tablespoons olive oil. Roast for 20-25 minutes or until golden and cooked.
Place pumpkin, cumin, cracked pepper, yoghurt and coriander leaves into a food processor. Process until a smooth dip forms.
Spoon into a small serving bowl. Serve with vegetable crudités and wholemeal pita triangles.

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