Pumpkin Dukkah Dip

Ingredients

  • 400g Pumpkin (steamed or roasted)
  • 4-6 Tbsp Plain Greek yoghurt
  • 2-3 Tbsp Dukkah
  • Olive oil spray (optional for roasting)

Method

  • Cut pumpkin into cubes, removing the skin.
  • To steam: Place pumpkin in a steamer and cook for ~15 minutes or until soft and set aside.
  • To roast: Place pumpkin on an oven tray and lightly spray with oil. Roast for ~25-30 minutes or until soft and set aside.
  • In a bowl combine pumpkin, and yoghurt (start with 4Tbsp and then add more if you want a thicker consistency).
  • Add dukkah and stir through to combine.
  • Refrigerate.

If short on time, purchase pre prepared pumpkin cubes.

Recipe prep:You can steam or roast the pumpkin ahead of time – and simply mix together before serving.

Lactose free, dairy free, vegan adaptation:

Use an alternative specific to adaptation (e.g lactose free yoghurt).