1 hour
2 ½ cups
All Year

This orange beauty is our new Pumpkin & Tahini Dip, packed full of sweet, roasted Pumpkin!

We love to dip roasted Carrots and fresh, crunchy Capsicum into this one. Oh, and flatbread of course!


  1. Preheat the oven to 220°. On a large baking tray, toss the pumpkin with 2 tbsp olive oil and season with salt and pepper.
  2. Roast in the oven for 35-40 mins, tossing occasionally, until the pumpkin is tender and golden brown. Allow to cool down for at least 10 mins.
  3. Meanwhile, in a small non-stick pan, heat the remaining 1 tsp olive oil. Add the pumpkin seeds and toast, stirring often, until they’re lightly golden (around 3 mins). Transfer the seeds to a paper towel-lined plate and season generously with salt.
  4. Add the roast pumpkin, yoghurt, tahini, lemon juice and cayenne pepper to a food processor. Puree until smooth, adding a dash of water if needed. Season with salt and pepper, then place in a serving bowl. Top with the toasted pumpkin seeds and serve with your favourite sides.

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