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You are here: Home / Recipes / Low Fodmap / Low Fodmap Roasted Pumpkin Dip

Low Fodmap Roasted Pumpkin Dip

September 9, 2019 By Manu Leave a Comment

Low Fodmap Roasted Pumpkin Dip

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
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Low Fodmap Roasted Pumpkin Dip

Low Fodmap Roasted Pumpkin Dip – a delicious dip perfect for pumpkin season made with roasted spiced pumpkin and toasted walnuts.
Course Appetiser
Keyword Dip, low FODMAP
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Manuela Zangara

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

  1. In a medium bowl, mix together the cubed Japanese pumpkin, extra virgin olive oil, cumin powder, coriander powder, paprika, and salt.
  2. Bake in a pre-heated oven at 200°C for 30 minutes or until cooked through. Cool down.
  3. In the meantime, toast the walnuts in a preheated oven at 150°C for 15 minutes. Cool down.
  4. Blend the roasted pumpkin, walnuts, lemon juice, garlic-infused olive oil, and parsley until smooth.
  5. Serve with rice cracker or your favourite bread.

Don’t forget to pin this Low Fodmap Roasted Pumpkin Dip recipe!

Low Fodmap Roasted Pumpkin Dip

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Related Posts:

  • Low Fodmap Walnut Capsicum Dip
  • Low Fodmap Vegetable Stock
  • Almond Pralines
  • Pumpkin Jam
  • Pinzimonio

Filed Under: Appetisers, Dairy-free, DIY, Low Fodmap, Middle Eastern, North African, Snack, Vegan, Vegetables, Vegetarian Tagged With: appetizer, dip, DIY, low fodmap, Middle Eastern, pumpkin, snack, vegan, vegetables, vegetarian, walnuts

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Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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