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Moroccan Pumpkin Dip

  • blend
  • cook
  • mix
  • eat
  • PREP
    10 mins


170g Natural Yoghurt
½ butternut pumpkin
1 tsp Extra Virgin Olive Oil (EVOO)
½ tsp cumin powder
cracked pepper, for seasoning


  1. Pre-heat oven to 200°C.
  2. Cut pumpkin in half and remove seeds, rub with EVOO and place in the oven for 45 mins to roast.
  3. Remove pumpkin from the oven, allow to cool.
  4. Once cooled, using a spoon, scoop the flesh of the pumpkin and put in a bowl.
  5. Mash pumpkin until smooth with the back of a fork.
  6. Add remaining ingredients and mix until smooth and completely combined.

Watch how to make it…