Go Back
Low Fodmap Roasted Pumpkin Dip

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


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


  • 100 gms – 3.5 oz. walnuts
  • 3 tsp lemon juice
  • 1 ½ tsp garlic-infused olive oil
  • ¼ cup parsley chopped


  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.