• Bianca Maree

Spicy Pumpkin Dip

Serves 8 - 10


500g pre roasted pumpkin.

2 x tsp Moroccan seasoning.

1 x tsp ground cumin.

½ x cup sour cream.

⅓ x cup coriander leaves.

Salt & pepper to taste.

Method 1. Pre roast pumpkin to desired cooking level and allow to cool prior to combining with other ingredients to make dip.

2. Place pumpkin, Moroccan seasoning, ground cumin, sour cream and coriander leaves into a food processor. Blend until smooth, place into an airtight container and allow to cool prior to serving.

3. See flat bread recipe for suitable accompaniments to dip. Can also serve with chopped vegetable dippers.

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