Warm roasted pumpkin dip with vegetable crudités and wholemeal pita
4 serves
10 m
20 m
Ingredients
- 400 g pumpkin, peeled, deseeded, diced
- 2 tablespoons olive oil
- 2 teaspoons cumin
- ¼ teaspoon cracked pepper
- ¼ cup reduced fat Greek yoghurt
- 2 tablespoons coriander leaves, roughly chopped
- 2 medium carrots, peeled and cut into small batons
- 4 sticks celery, cut into small batons
- 1 small round wholemeal pitas, cut into small triangles
Method
Step 1
Preheat oven to 180 °C.
Step 2
Place pumpkin on a lined baking tray, drizzle with 2 tablespoons olive oil. Roast for 20-25 minutes or until golden and cooked.
Step 3
Place pumpkin, cumin, cracked pepper, yoghurt and coriander leaves into a food processor. Process until a smooth dip forms.
Step 4
Spoon into a small serving bowl. Serve with vegetable crudités and wholemeal pita triangles.
