Roast Pumpkin Dip
Elevate your appetizer game with this velvety-smooth Roast Pumpkin Dip that’s as flavorful as it is wholesome. This recipe combines caramelized roasted pumpkin, nutty tahini, and a zesty splash of lemon juice, all brought to life with warm notes of cumin and paprika. The roasted garlic adds a subtle depth, while a sprinkle of fresh parsley on top completes the vibrant presentation. Perfectly versatile, this dip pairs beautifully with crackers, rustic breads, or an array of crisp veggie sticks, making it an ideal addition to gatherings or as a healthy snack. With just 10 minutes of prep and a handful of pantry staples, this easy homemade dip is destined to be your new crowd-pleaser. Keywords: roast pumpkin dip, roasted pumpkin recipe, easy pumpkin dip, healthy appetizer recipes, vegan dip recipes.
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled, deseeded, and cubed)
- 2 tablespoons olive oil
- 2 pieces garlic cloves (skin on)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon optional fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Place the cubed pumpkin and unpeeled garlic cloves on a baking tray. Drizzle with 2 tablespoons of olive oil and sprinkle with the ground cumin and paprika.
Toss everything together to ensure the pumpkin is evenly coated.
Roast in the preheated oven for 30-35 minutes, or until the pumpkin is tender and slightly caramelized.
Once roasted, allow the pumpkin and garlic to cool slightly. Then, squeeze the roasted garlic out of its skin and discard the skins.
In a food processor or blender, combine the roasted pumpkin, roasted garlic, tahini, lemon juice, salt, and black pepper.
Blend until smooth, scraping down the sides as needed. Adjust seasoning with more salt, pepper, or lemon juice to taste.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of chopped fresh parsley, if desired.
Serve immediately with crackers, bread, or vegetable sticks, or refrigerate for up to 3 days in an airtight container.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.7 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2459 mg | 189% | |
| Iron | 10720.2 mg | 59557% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
