Prep 5 mins
Cook 30 mins
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.
- 1 whole butternut pumpkin
- 1 teaspoon ground cumin
- 2 tablespoons crunchy peanut butter
- 1⁄8-1⁄4 fluid ounce chili sauce
- olive oil
- Roast a whole butternut pumpkin.
- 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.
- Add a drizzle of olive oil, and stir well.
- Serve in a bowl with crackers or pita bread.
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
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.
Fabulous dip ! I doubled the spices and served with crackers. This is a great way to eat pumpkin.