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Roast Pumpkin Dip



2 cups roasted pumpkin (*can keep the skin on if organic or if washed very well)

1 can cannellini beans (rinsed & drained well)

1tbsp cumin

1tsp paprika



  • Chop pumpkin into chunks, around 2x4cm, roast for 20-30 mins in oven at 180 degrees Celsius.

  • Add pumpkin, cannellini beans & spices into a blender & blitz until smooth.

  • Drizzle with olive oil & sprinkle with paprika & white sesame seeds.

  • Serve with vegetable sticks or wholegrain crackers.

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