This Low Fodmap Roasted Pumpkin Dip is just perfect for pumpkin season! I am sure my friends in the Northern Hemisphere will be looking forward to the cooler autumn months. Am I right?
As for me… I have pumpkin all year round because I simply love it. Being on the Low Fodmap diet, I have switched from Butternut to Japanese pumpkin – which is low fodmap – and I still thoroughly enjoy it.
This dip is made with roasted spiced pumpkin and toasted walnuts. I love the cumin, coriander, and paprika mix in this. It adds a little Middle Eastern/Moroccan flavour to the final dish. Actually, come to think of it, the roasted spiced pumpkin by itself makes a great side dish too!
I like to eat it with rice crackers, but feel free to serve it with your favourite {low fodmap} bread. It has become one of my go-to appetisers/snacks. It is so good! And the whole family likes it, which makes it even better.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like this roasted spiced pumpkin dip!
Low Fodmap Roasted Pumpkin Dip
Ingredients
Roasted Pumpkin
- 650 gms – 23 oz. Japanese Pumpkin cleaned and cubed
- 1 tbsp extra virgin olive oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- ¾ tsp salt
Dip
- 100 gms – 3.5 oz. walnuts
- 3 tsp lemon juice
- 1 ½ tsp garlic-infused olive oil
- ¼ cup parsley chopped
Instructions
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In a medium bowl, mix together the cubed Japanese pumpkin, extra virgin olive oil, cumin powder, coriander powder, paprika, and salt.
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Bake in a pre-heated oven at 200°C for 30 minutes or until cooked through. Cool down.
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In the meantime, toast the walnuts in a preheated oven at 150°C for 15 minutes. Cool down.
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Blend the roasted pumpkin, walnuts, lemon juice, garlic-infused olive oil, and parsley until smooth.
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Serve with rice cracker or your favourite bread.
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This recipe was so easy and tasty. I actually had some leftover roast pumpkin and just added the spices and other ingredients to the food processor to blend. Hey presto, a scrumptious and nutritious snack!