Ooh, is it like hummus? – JD, 5
Here’s an easy, quick recipe to help use up some of the pumpkin you probably have lurking around at this time of year. It’s a lovely dip to eat raw veg with and a great alternative to hummus if you don’t like chickpeas.
Warning: this dip packs a serious garlic punch, so if your Halloween outfit isn’t enough to scare your friends then your breath after eating this will be.
Here’s what to do…
- 400g pumpkin flesh (the firm, pale orange stuff, not the skin or the spaghetti-like seedy innards)
- 3 tbsp sour cream
- 2 tbsp olive oil (1 tbsp for roasting, 1 tbsp at the whizzing stage)
- 2 garlic cloves
- salt and pepper to taste
- Paprika to dust
- Pre-heat the oven to 180C fan assisted
- Chop the pumpkin into rough 1 inch pieces
- Put in a roasting tray with 1tbsp of the oil and toss to cover all the pieces, then sprinkle with a pinch of salt and pepper
- Bake for approx 35 minutes or until they darken in colour and just start to blacken at the very edges
- Remove, turn onto kitchen towel and leave to cool completely
- Chuck the peeled garlic, sour cream and remaining 1 tbsp of oil in a food processor and blitz until the garlic is finely chopped
- Add the pumpkin and whizz again
- Taste as season as desired
- Transfer to a pot to serve and finish with a little dusting of paprika
It deliciously smooth and sharp – I can’t get enough of it. It’ll last a day or two in the fridge if well covered. You could probably add a little lemon juice and it might last a little longer, but I’d recommend eating it right away which it’s fresh.