Spicy roast pumpkin dip

If you have been following my Facebook page you will know tomorrow i’m heading to Lorna Jane Floreat to join in their Wellness morning, alongside Dr Xanthe Hand from Floreat Chiropractic (My new workplace), to showcase Nutrilly Nutrition, and to educate the Floreat community about eating good food will nourish your body, and give you a healthy and happy life!

I will be giving out some healthy snacks on the day, and i’ve developed 3 new recipes to share! Firstly, this spicy roast pumpkin dip is full of vitamin A rich pumpkin, antioxidant filled chili, and hearty chickpeas. Its a great one to take along to a picnic, BBQ, or to keep in the fridge at home for when you are feeling peckish. It’s very similar to the Roast sweet potato hummus I posted a few weeks ago, so you can serve it with pretty much any fresh vegetable. I also like to serve with crunchy grilled wholegrain pita breads, mini lebanese cucumbers, on grilled zucchini boats and with homemade potato wedges.

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300g Pumpkin
1 x 400g can chickpeas
3 garlic cloves
1 small red chili (2-3cm), deseeded
2 tbsp. olive oil
1/2 cup water


  • Heat oven to 180 degrees Celsius. Line a flat tray with baking paper and set aside.
  • Remove skin and seeds from pumpkin. Chop pumpkin into 2 cm cubes, and cover with 1 tsp of the olive oil. Peel skin from garlic cloves and add to baking tray. Bake pumpkin and garlic for around 30 minutes, turning once.
  • When cooked, remove from oven and allow to cool. Add cooled pumpkin and garlic to a food processor with chickpeas, remainder of the olive oil, red chili and water and mix until well blended.
  • Serve with fresh vegetable sticks (carrot, cucumber, capsicum, zucchini, snow peas), whole grain crackers, grilled pita bread or in a rainbow veggie wrap.

Serves 8-10. Prep time: 15 minutes. Cook time: 30 minutes. Gluten free. Dairy free. Nut free.

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