Roast Pumpkin and Cumin Dip
5 minutes
Prep time
15-20 minutes
Cooking time
4 Servings


500g butternut pumpkin, diced

2 teaspoon olive oil

2 teaspoon cumin, ground

1 garlic clove, whole

2 tablespoon yoghurt

2 tablespoon chopped coriander

Salt and pepper


  1. Toss diced pumpkin with olive oil and cumin to coat. Place on a baking paper lined tray with garlic. Place in oven on Fan Plus at 180˚C for 15-20 minutes or until tender. Alternatively, steam diced pumpkin and garlic at 100˚C for 15-20 minutes until softened.
  2. Peel roasted garlic before placing in the bowl of a food processor or blender with the pumpkin and yoghurt. Process until smooth and season with salt and pepper.
  3. Stir through the chopped coriander and serve.


  • Serve alongside celery and carrot sticks, as well as your favourite wafer cracker.

  • This dip will keep in an airtight container in the refrigerator for up to a week.
  • An easy dip for a Sunday recovery lunch platter; serve with some crusty bread, cheese and sliced multi-coloured tomatoes to tick all the recovery boxes.
  • A great way to get active kids eating some extra vegetables; serve with some crackers andvegetable sticks for a tasty after school snack.


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