Pumpkin Dip is an interesting way to spice up your humble pumpkin without anyone knowing what they are eating. When I made this , it stayed good in refrigerator for 5 days and every day for breakfast my family kept asking for it.
We used this Pumpkin Dip in sandwiches, roti spread, with idli/dosa and offcourse with some baked chips too. The most funny part was that my son loved eating it though was surprised to even know that it contains pumpkin. He wasn’t sure how to react, so I had to explain him that we should never judge a vegetable by its name ;). He however is not a fan of Pumpkin Dip.
Well, you must try this recipe of Pumpkin Dip and amaze your friends who I am sure would love it as much.
Pumpkin Dip
Ingredients
- 2 cup Diced Yellow Pumpkin
- 1 Red Bell Pepper
- 1/2 tsp Red Chilli Flakes
- 1/2 tsp Mixed Herbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 1 tsp Olive Oil
- 3 Walnuts
Instructions
Mix the pumpkin with some olive oil, salt, red chilli flakes, black pepper, onion powder and garlic powder and put it on the baking tray. If you don't have garlic and onion powder, you can mix some fresh chopped garlic along with the pumpkin.
Now put the tray in a pre heated oven and bake on 180 degree Celsius for 20 mins.
Alternatively smear some oil on the red bell pepper and roast on gas flame till it gets black spots all over the skin and then submerge it in a bowl of cold water.
Gradually peel the skin of bell pepper and cut it into dices and add into a mixer.
Toast the walnuts lightly for 30 secs and chop them to add into the mixer grinder.
Next transfer the pumpkin into the mixer grinder and make a paste. Incase mixture is very thick add some water otherwise just adjust the seasonings as per your taste and serve with some baked vegetable sticks or chips.