Roast Pumpkin Dip

Submitted by Tisme

"Got this from a Radio Show whilst on holidays. I have only made it once and it vanished from the bowl !!! I used butternut pumpkin but you can use the pumpkin of your choice."

 

• Ready In: 35mins
• Ingredients: 5
• Yields: 1 bowl

ingredients

• 1 whole butternut pumpkin
• 1 teaspoon ground cumin
• 2 tablespoons crunchy peanut butter
• 1⁄8 - 1⁄4 fluid ounce chili sauce
• olive oil

directions

1. Roast a whole butternut pumpkin.
2. When soft, scoop out the flesh and mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chilli sauce to taste.
3. Add a drizzle of olive oil, and stir well.
4. Serve in a bowl with crackers or pita bread.

Reviews

[anniesnomsblog]

I think a cup/gram measurement on the pumpkin would be helpful, but I used a normal sized butternut that I got in my local supermarket and with the other ingredient quantities as they were, it turned out great, so I figure it was the right amount! I roasted my pumpkin for around an hour before letting it cool and scraping out the pulp. Love the flavours of this; makes a lovely change to the sweet pumpkin dip recipes I'm used to making/eating. Served with savoury crackers, this disappeared fast! NOTE: I added a photo of the size of butternut pumpkin I used for reference.

 

[mummamills]

I am giving this 5 stars for taste, very subtle, yet you can taste all the ingredients. I think there should be a cup measurement for the pumpkin, I am in the USA right now, and Got a butternut "squash" which was much bigger then the ones back home. I took out the seeds, and dry roasted the whole thing, cut into 3 pieces. I only used the rounded part, which gave me about 2 cups. Fed it to my daughters playgroup mums, and both wanted the recipe, and took home recipezaar's address :) might get 2 newbies from it !!!! I would really like to try this with jap pumpkin, as I think it has more taste. Also, american crunchy peanut butter has big lumps in it, so I think I would add 1/2 cup chopped peanuts, as we liked the crunch. and lastly, we served this at room temp, 24 hours after I made it, and I think the sitting time help meld the flavours thanks Tisme

 

[Mandy]

I thought this was a nice change from the usual creamy dips but I too would have liked the pumpkin measured in grams as I used Jap pumpkin & just guessed at the amount. This made quite a lot of dip at a really low price so is very economical too.

 

[katew]

Fabulous dip ! I doubled the spices and served with crackers. This is a great way to eat pumpkin.