Roast Pumpkin and Onion Dip
This dip isn’t quick and easy like the
Coriander dip last month, but the complex flavours are mouth watering. It is a
great way to use your home-grown pumpkins too! I developed this recipe when we
had a huge crop of 43 pumpkins from one vine. We even made pumpkin ice-cream!
You will need to plan ahead and have the vegetables baked before you start.
Try to use fresh herbs because they have a vitality that dried herbs just can’t match.
This is especially good served with the Brown Rice Crackers.
1 1/2 cups baked pumpkin, skin removed
1 onion, baked
1/2 cup sour cream, quark or Greek yogurt. I use labne, made by reducing the moisture in good quality yogurt. Spreading the yogurt thickly over a very clean tea-towel will achieve this quite quickly. You will have a creamy and thick paste.
I teaspoon salt
4 tomatoes, slow-baked in the oven till partially dehydrated or use semi-dried tomatoes
1 red capsicum, halved and baked in the oven, skin up, till the fine skin blackens, then drain and chop
3 cloves garlic, preferably pre-cooked
sprig fresh oregano, or use dried
a few sprigs fresh thyme, or use dried
1 teaspoon cumin seed, and 1 teaspoon coriander seeds dry-roasted in a hot pan, then ground finely. You might like to increase the quantity to 1 tablespoon of each.
- In your food processor, blend the pumpkin, onion, tomatoes, capsicum and garlic till smooth.
- Add all the flavourings and blend again. Add enough sour cream or yogurt to achieve the consistency you prefer.
- You can create a wonderfully
full-bodied soup from this same recipe by adding stock - vegetable or
chicken - and heating through. Don’t boil though, as the labne, quark or
yogurt will curdle.