Pumpkin Dip

A favourite thing to add to lunchboxes is some sort of homemade dip.  Somehow dips help the veges go down; dipping carrot, cucumber, broccoli and capsicum sticks into hummus, guacamole, or this tasty pumpkin dip – fun and tasty!

Shown here is the dip with my delicious and nutritious garlic and herb grain-free crackers.

This dip is quick and easy to make when you have your freezer well stocked.  You can read about how I cook my pumpkin here and keep bags of pureed or mashed – or when I am feeling lazy just chunks – of cooked pumpkin in labelled bags in the freezer.  Perfect for this recipe, and Pumpkin Pancakes or Pumpkin Pies.  I also cook loads of chickpeas up at the same time and keep them in bags in the freezer for the same purpose: this dip, chickpea salad, hummus.

Let me know how you get on with this recipe, have fun playing with spices and seasoning and put your successful experiments in the comments below.

Pumpkin Dip (or butternut squash)

Ingredients

• 1 1/2 – 2 cups cooked pumpkin
• 1 cup cooked chickpeas
• 1 tsp cumin
• 1/2 tsp chilli flakes
• 1/2 tsp sea salt

Method

1. Place the pumpkin in a food processor and process until smooth
2. Add the chickpeas and spices, and process until all incorporated and mixture reaches your desired consistency.
3. Serve with vegetable sticks, or grain-free seeded crackers.

What seasonings would you put in your pumpkin dip?

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