We went to Harvest Moon Orchard & Farm this year (just like last year!) and we had such a great time picking out our pumpkins! They had such beautiful ones, all colors, shapes and sizes, so get ready for alllll the pumpkin themed recipes you can handle this October!
So, to start…this dip is amazing! Originally made with butternut squash by Otto Lenghi (Jerusalem cookbook!), but this can easily be switched to become a fall pumpkin dip due to its gorgeous natural fall flavor! We have always had it as more of a dip rather than a spread which I think is so good – especially great with carrots, cucumber & some toasted pita breads! One of the most wonderful things about this dip is that it seems super complex to anyone eating it due to its array of flavor, however it is actually much easier than you think & lends itself so well to this time of year. So spice up your next gathering with this unique dip, we promise you won’t have any waste!
- 0.5 of a large pumpkin (roasted) (970g in total)
- 3 tbsp coconut oil (or olive oil)
- 1 tsp of cinnamon
- 1 tsp salt
- 70g Tahini paste
- 7 oz. tub of greek yoghurt
- 2 garlic cloves
- 1 tbsp mixed sesame seeds
- 1 tbsp maple syrup
- Chop and roast your pumpkin with coconut oil, cinnamon & salt (I did mine with the skin on in large sections and roasted it for about 1.5 hours at 350 F)
- Chop the pumpkin into smaller pieces and put into your blender
- Add the tahini paste, yoghurt & crushed garlic cloves into the blender and blend until a semi smooth texture is formed
- Spread the mixture into your serving vehicle of choice - either a plate or bowl.
- Prep some veggies or pita chips ready to dip in.
- Garnish the dip with the syrup & sesame seeds and watch it disappear!