Pumpkin Dip

This dip is my homage to the noble pumpkin, and another one in my series to find the best homemade dips on offer. Plus, it also contains a delicious concoction called date syrup – if you can’t get your hands on any you can substitute it with golden syrup, maple syrup or treacle. But the real deal is worth it – you will find yourself using it in dressings, to sweeten stews or drizzled over your morning porridge. Serve with some delicious pita crisps, or mini bread sticks to complete the dish.

Serves: 6 – 8 (around 1 medium sized bowl)
Cooking Time: Around 1.5 hours


+ 1.2 kg of pumpkin, peeled and cut into chunks
+ 3 tablespoons of olive oil
+ 1 teaspoon of ground cinnamon
+ 1/2 teaspoon of salt
+ 70 g light tahini paste (if you can’t find a ‘light’ version, go easy on the full strength variety and taste as you go)
+ 120 g Greek yoghurt
+ 2 garlic cloves, crushed
+ 1 teaspoons of white and/or black sesame seeds
+ 1 1/2 teaspoons of date syrup
+ 2 tablespoons of chopped coriander (optional, but highly recommended)


Preheat the oven to 200°C.

Place your chopped pumpkin in a medium roasting tin. Pour over the olive oil, and sprinkle on the cinnamon and salt. Toss to coat evenly. Cover the tray lightly with foil, and place in the oven to roast for 50 minutes. Toss the pumpkin and remove the foil, before returning to the oven for a further 20 minutes. Remove from the oven and leave to cool. 

Transfer the pumpkin to the bowl of a food processor, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste – you want to avoid it becoming too smooth. You can also do this step using a fork, or a potato masher if you are bereft of a food processor as I have been for many years.

Spread the pumpkin dip over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup and finish with the chopped coriander, if using. 

Original recipe sourced from Jerusalem

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