Pumpkin Dukkah Dip


  • 400g pumpkin
  • 5 tbsp plain greek yoghurt
  • 2 1/2 tbsp Dukkah
  • olive oil spray (optional for roasting)


  • 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).