Roast Pumpkin Dip
photo by anniesnomsblog
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
1 bowl
ingredients
- 1 whole butternut pumpkin
- 4.92 ml ground cumin
- 29.58 ml crunchy peanut butter
- 0-0 fluid ounce chili sauce
- olive oil
directions
- 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.
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Reviews
-
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.
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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
RECIPE SUBMITTED BY
Tisme
Australia