Roast Pumpkin and Ginger Dip

Cook time 45 mins
Servings 8


1 kg butternut pumpkin, peeled and cubed into 3 cm pieces
3 cloves of garlic, unpeeled
1 tsp coriander powder
2 tbsp olive oil
1 knob of ginger, minced
1 tbsp lemon juice
2 tbsp thick Greek yoghurt

Roast Pumpkin and Ginger Dip


Pre heat the oven to 180°C and line a baking tray with baking paper.

Coat the pumpkin pieces and garlic in the coriander powder, minced ginger and olive oil. Season with salt and pepper. Bake in the oven for 20 minutes, turning every 10 minutes to ensure the pumpkin does not colour too much.

Once cooked, place pumpkin and garlic, which has been squeezed out of its skin into a food processor and puree until it starts to become smooth. Now add the lemon juice and the yoghurt and process until all combined. Season with salt and pepper.

Serve as an appetiser with toasted sourdough or lavosh.