Thermomix Roasted Pumpkin Dip
Our simple Thermomix Roasted Pumpkin Dip is perfect for your next grazing platter.
Servings 6 serves
Calories 304kcal
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
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