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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.

Serving suggestions:
  • 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.

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