Wednesday, 3 April 2013

MOROCCAN PUMPKIN DIP

This is a delicious light dip which is full of flavour. It's sensational with chicken or crusty bread, served on a dip platter. I used the pumpkins I harvested a couple of weeks ago.

INGREDIENTS

250 grams steamed pumpkin and mashed
200 grams tinned chickpeas rinsed and mashed
2 tbs oil
2 tbs lemon juice
1 small onion grated
1 tbs vinegar
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic minced
handful shredded coriander leaves


Mix all ingredients together. Store in the fridge for up to 5 days


12 comments:

  1. I forget about making dip sometimes. So nutritious and pretty easy to make. Maybe I'll do an eggplant dip this week.

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    1. So do I! An eggplant dip sounds great!

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  2. I have been making lots of cucumber/yogurt dip over summer, I have 8 butternut pumpkins ripening so will have plenty to try out your dip, love cumin !

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    1. tzatziki (yoghurt cucumber dip) is my favourite at the moment and have been making alot of it! so refreshing! This is a lovely dips as well for the warmer months and great to serve with grilled chicken at meal times :D

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  3. Thanks for the verse! Love seeing all your veggies, I'm going to attempt to plant some tomorrow :)

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    1. Pleasure and thank-you! oooooh how exciting :D let me know how you go and good luck :D

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  4. This looks so good I think I may have to try it :-) love pumpkin!!

    http://thebusymummydiaries.blogspot.com

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    1. It really is! Give it a go and let me know how you went!

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  5. " LOOKIN ...... GOOOOOOD ! ! ! " Weez are doin da pumpkin dip dudes and dudinas ! ! ! (kind regards to all ..... have a nice dip.)

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  6. I CAN'T BELIEVE IT .... I GOT PUBLISHED ..... WOOO HOOO ! ! !

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