Roasted pumpkin dip with vegetable crudités & wholemeal pita

Warm roasted pumpkin dip with vegetable crudités & wholemeal pita

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Roasted pumpkin dip with vegetable crudités & wholemeal pita

Warm roasted pumpkin dip with vegetable crudités & wholemeal pita image: Heart Foundation

  • Cooking Time20-25 minutes (preparation time 10 minutes)
  • Serves4 Serves 4

Ingredients

  • 400g pumpkin, peeled, deseeded, diced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • ¼ teaspoon cracked pepper
  • ¼ 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

Method

Method

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

​Recipe: Heart Foundation

Ingredients

  • 400g pumpkin, peeled, deseeded, diced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • ¼ teaspoon cracked pepper
  • ¼ 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