I love the creaminess of this dip, but it is also very good for you. It’s a great vegetarian option, gluten free and if you are lactose intolerant you can use lactose free yoghurt.
The walnuts add a nice texture, but you could use macadamias instead. I used a spray oil as pumpkin becomes quite moist when it’s baked, and if you add oil to the dip it tends to separate. Play around and see what works for you.
- 500g kent pumpkin cut into 2cm cubes, leave the skin on for baking (butternut pumpkin can be used for a sweeter flavour)
- 1/2 cup walnuts
- 1/2 cup reduced fat Greek yoghurt
- 2 teaspoons Moroccan seasoning
- Spray oil (rice bran or olive oil)
- 1 tablespoon fresh coriander leaves
- Preheat oven to 200 c (180 c fan forced).
- Place pumpkin on a baking tray lined with paper and spray with oil to evenly cover. Roast for 20-25 minutes or until pumpkin is soft. Set aside to cool for 10 minutes then remove skin.
- Place walnuts in a food processor and chop. Then add pumpkin, yoghurt, seasoning and mix. Season with salt and pepper to taste and garnish with coriander leaves.
Enjoy on crackers, with carrot sticks or spread on wraps at lunch for extra flavour and texture.