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    Home » All Posts » Savoury » Snacks » Thermomix Roasted Pumpkin Dip

    Published: Feb 1, 2016 · Modified: Sep 23, 2023 by Lucy ·

    Thermomix Roasted Pumpkin Dip

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    Our classic hummus recipe is one of my all-time favourites... but this Thermomix Roasted Pumpkin Dip is even better! I know that's a huge call, but seriously - this is SO good!

    Thermomix Roasted Pumpkin Dip

    Our classic hummus recipe is so simple - and this modified version involves just a couple of extra steps. But don't worry - it's still super easy!

    Thermomix Roasted Pumpkin Dip

    To make our Thermomix Roasted Pumpkin Dip, you'll need 200g roasted pumpkin. I often make this dip with my leftover roast pumpkin veggies.

    Thermomix Roasted Pumpkin Dip

    Then it's simply a matter of preparing our classic hummus dip, adding the roasted pumpkin and a pinch of cumin or Moroccan seasoning. For an extra delicious twist, sprinkle over a little dukkah and serve immediately.

    Thermomix Roasted Pumpkin Dip

    Enjoy with veggie sticks, crackers or Turkish bread!

    Dip and crackers on a plate.

    Thermomix Roasted Pumpkin Dip

    Our simple Thermomix Roasted Pumpkin Dip is perfect for your next grazing platter.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Dip
    Cuisine: Western
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6 serves
    Calories: 304kcal
    Author: Lucy & Lauren
    Cost: $5

    Equipment

    • Thermomix

    Ingredients

    • 1 teaspoon minced garlic
    • 400 g chickpeas rinsed and drained (reserve the liquid)
    • 40 g tahini
    • 30 g lemon juice
    • 20 g olive oil
    • ½ teaspoon sea salt
    • 200 g roasted pumpkin
    • ½ teaspoon ground cumin or Moroccan seasoning
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    Instructions

    • Place all of the ingredients to the Thermomix bowl. Mix for 20 seconds, Speed 4.
    • Scrape down the sides of the bowl.
    • Mix for a further 20 seconds on Speed 4. Check the consistency.
    • If you would like the dip to be smoother, add ¼ cup of the reserved chickpea liquid and mix for a further 20 seconds, Speed 4.
    • Sprinkle with dukkah (optional) and serve.

    Notes

    RECIPE NOTES & TIPS
    • Using leftover roasted pumpkin will save you time! Ensure the pumpkin is cooled before mixing.
    • Alternatively, heat your oven to 200 degrees celsius (fan-forced). Cut the pumpkin into small chunks, drizzle with olive oil and season with salt and pepper. Cook for 20-30 minutes or until soft.
    • Reserve the chickpea water in case you'd like your dip to have a smoother consistency.
    • Sprinkle with dukkah before serving (optional).
    • Serve immediately or store in an airtight container in the fridge for up to 3 days.
    • You can use store-bought hulled or unhulled tahini or make your own.
    • This recipe can be doubled - just ensure that you don't exceed the MAX line of your Thermomix machine.
    • This Thermomix pumpkin dip is not suitable for freezing.

    Nutrition

    Calories: 304kcal | Carbohydrates: 15g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 466mg | Potassium: 383mg | Fiber: 5g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 4mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

     

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    Reader Interactions

    Comments

    1. Gordon Jones says

      February 11, 2016 at 6:41 pm

      Pumpkin Dip. YUM

      Reply

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    Recipe Rating




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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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