Roasted pumpkin and sumac dip

Roasted pumpkin and sumac dip

A Middle Eastern flavoured pumpkin dip

A quick and easy dip that is perfect for a picnic. This roasted pumpkin and sumac dip tastes even better with homemade spiced lentil crackers.

Creamy cottage cheese and roasted pumpkin are the main elements of this zesty dip. Citrusy sumac gives the pumpkin a Middle Eastern flavour and roasted red onion adds sweetness and acidity to the soft pumpkin mixture.

This pumpkin dip has so much more flavour than store-bought dips and is healthier for you than its pre-made equivalent as it is mainly made from pumpkin and low fat cottage cheese.

You should make roasted pumpkin and sumac dip because it is:

  • Quick and easy to make, it only takes 30 minutes to prepare.
  • Budget-friendly: inexpensive pumpkin is the main ingredient of this recipe.
  • A healthier option than a creamy, full fat store-bought dip.

Roasted pumpkin and sumac dip’s main ingredients:

  • Pumpkin
  • Red onion
  • Sumac
  • Cottage cheese

Tips for busy cooks

If you don’t have time to prepare the pumpkin for this recipe you could always use pre-prepared frozen or chilled pumpkin from the supermarket.

Different soft cheeses would work well in this recipe. Instead of cottage cheese, you could use quark, low fat cream cheese or ricotta.

Serving suggestions:

  1. At a picnic: eat outdoors with homemade spiced lentil crackers.
  2. A quick snack: enjoy crunchy fresh veggies with this dip.
  3. Light lunch: spread dip on bread and add salad for a tasty sandwich.

An easy to make dip

Roasted pumpkin and sumac dip is easy to prepare and tastes delicious. It is quick to make for an impromptu picnic or a savoury snack.

Did you enjoy this pumpkin dip at a picnic?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Are you looking for more pumpkin recipes? Make this next: savoury baklava

Roasted pumpkin and sumac dip

Roasted pumpkin and sumac dip is easy to prepare and tastes delicious. It is quick to make for an impromptu picnic or a savoury snack.
Meal Type Lunch, Picnic, Snacks
Cuisine Middle Eastern-Inspired
Keyword Pumpkin dip, Vegetarian
Total Time 30 minutes
Servings 4
Author Veg Coast Cook

Ingredients

  • 170 g pumpkin peeled and seeds removed, diced
  • 60 g red onion peeled and chopped
  • 1 garlic clove peeled and chopped
  • ½ tsp extra virgin olive oil
  • 2 tsp sumac reserve ½ tsp to sprinkle over top of dip
  • 1 ½ tbsp low fat plain cottage cheese
  • Salt and pepper

Instructions

  1. Preheat oven to 200°C fan. Line a baking tray with greaseproof paper.

  2. Put pumpkin in saucepan of boiling water, reduce heat and simmer for 5 minutes. Drain.
  3. Place pumpkin, red onion, garlic, 1 ½ tsp sumac and oil onto the baking tray and mix ingredients so they are evenly coated. Bake in oven for 20 minutes. Remove from oven and allow to cool.
  4. Puree the cooled pumpkin mixture with cottage cheese, salt and pepper using a blender or food processor. Transfer to a small bowl and sprinkle over the remaining sumac.
  5. To serve: eat cold with homemade spiced lentil crackers.

Recipe Notes

Makes approximately 180 g of dip.



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