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Spiced Pumpkin Dip

by Jac's Veghead (follow)
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Warm pumpkin is so delicious and nourishing and when whipped up into a dip becomes quite the treat.

Preparation Time: 3 minutes
Cooking Time: 25 minutes
Makes: 1 Bowl

1.5 C Pumpkin
2 TBSP Olive oil
2 TSP Cumin
1 TSP Garlic
1/4 TSP Salt
cup Greek Yogurt

Skin and de-seed 500 grams of pumpkin. (I keep the seeds and make soy and ginger pumpkin seeds, I love them!)

Boil the pumpkin until its soft, drain and place in a bowl.

Pour the olive oil, cumin and garlic in a pan.

Turn the heat on low and stir until it is beautiful and fragrant.

Pour the pumpkin back into the pan and stir until the pumpkin is coated in the fragrant oil. Mash the pumpkin with the wooden spoon as you stir.

Transfer the warm pumpkin into a bowl and stir through the Greek yogurt.

Season with salt.

Chop up the green part of a spring onion and stir through.

Serve with warm bread or store in jars in the fridge for up to 1 week.
1/3 of the dip.

I like this Recipe - 6
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You haven't included the Greek yogurt in the recipe ingredients. How much do you use?
Ah how silly of me thanks for pointing that out. It's 1/2 a cup, enjoy.
The Greek yogurt is not mentioned in the 'Ingredients' How much did you use.

Gosh thanks for pointing that out. Half a cup.
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