Serves: 3-4
Prep: 5 minutes Cook: 30 minutesWhether your planning for a dinner party, or preparing your lunches for the week, this dip fits any occasion. Try this low FODMAP alternative that will give your regular hommus a run for its money!
| ingredients |
|---|
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Kent/jarrahdale pumpkin, peeled and cut into 2cm cubes |
|
2 tbs tahini |
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2 tbs garlic infused olive oil |
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1 tsp cumin |
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1 tbs natural or greek yoghurt |
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1 tbs lemon juice |
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1 tsp sea salt |
Place the pumpkin in a medium sized saucepan over medium heat, with 2 tbs water and salt and cover with a lid. Cook for 15-20 mins, stirring every few minutes. Add extra water in if the pumpkin looks like it's drying out. Once the pumpkin is extra soft, allow to cool.
Once the pumpkin has cooled, place pumpkin, tahini, salt, olive oil and cumin into a food processor. If you don't have a food processor, the pumpkin should be soft enough to mix with a fork/whisk. Mix until the consistency is smooth.
Take out the pumpkin mix and pour into serving bowl. Stir through yoghurt. Add extra salt or pepper, to your desired taste.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 922 Kj / 220 cal |
| Protein | 3.20g |
| Carbohydrates | 8.10g |
| Sugar | 7.90g |
| Total Fat | 18.00g |
| Saturated Fat | 2.60g |
| Fibre | 4.50g |
