Spicy roast pumpkin dip

A creamy, sweet yet savoury dip that’s quick and easy to make while being free of the usual preservatives found in shop-bought dips. This recipe is No amylose, Low histamine, Paleo, Vegetarian, Vegan, Gluten free, Dairy free and AIP when you remove the pepper and seeds and replace them with sprinkled cinnamon, garlic powder, onion powder and / or truffle salt.

Preparation Time

5 mins

Cooking Time

30 - 40 mins

Yields

4 - 8

Notes

Paleo, Dairy free, AIP

Ingredients

400g or 3 cups roughly cut butternut pumpkin

2 tsp melted coconut oil or olive oil

1 tsp caraway or cumin seeds, plus extra to serve

Celtic Sea or Himalayan Rock Salt and freshly ground pepper to taste

Directions

Preheat oven to 180 deg C conventional oven, or 160 deg C fan forced
Spread the roughly cut pumpkin on a baking tray, drizzle with oil, sprinkle with seeds and season. Bake for 30 - 40 mins, or until the pumpkin is soft
Allow to cool slightly and blend in a food processor or blender until smooth
Serve garnished with a sprinkle of seeds, if desired