Roast Pumpkin Dip
November 18, 2007 Appetizers, Dips, EASY, seafood
Last year I made a sweet potato dip to take to Ellie’s housewarming. She asked me to bring it again for her house warming this time around as well. So I came up with this Roast Pumpkin Dip for the sake of variety.
Makes: 1 ½ cups
Cook time: 30 min
Ingredients:
1kg of pumpkin chopped into small pieces
2 teaspoons of cumin powder
1 red chili, de-seeded and chopped finely
2 clove of garlic chopped
1 teaspoon of honey
2 tablespoons of lemon juice
1 lug of olive oil
Salt and Pepper to taste
1. Cut Pumpkin into small pieces for roasting. Once it has been cooking for 15 minutes add the cumin powder and garlic to the roasting pan and toss.
2. Roast for another 15 minutes
3. Remove from oven, and blend with remaining ingredients
4. Serve with crispy toasted Lebanese bread ( I cut this up first and then used the pumpkin roasting trey to cook this and it added flavor)