Capsicum + Walnut Dip and Spiced Pumpkin Dip

Here are two tasty veggie-based dips that are great on a party platter, as a snack together with something to dip in them, or even as a spread on some whole grain bread or crispbread.




Capsicum and Walnut Dip

This is a slightly spicy dip that goes great with toasted pita triangles, or spread on a bun as part of a veggie burger.


You'll Need:

1 large red capsicum

¼ cup chopped walnuts

1 clove garlic, crushed

½ teaspoon cumin

1 tablespoon lemon juice

2 tablespoons olive oil

¼ teaspoon chilli flakes

¼ teaspoon maple syrup (optional)


Method:

Char the whole capsicum either over a flame or by grilling at a high heat in the oven.

Remove and leave to cool, then remove skin.


Place all other ingredients except olive oil in a food processor or blender, and blend until combined. Slowly add in the oil while continuing to blend until smooth.


Makes around 1 cup



Spiced Pumpkin Dip

The spices in this dip bring out the sweetness of the pumpkin. This goes great with pita triangles or seed crackers. Extra tip: save some of the spiced roasted pumpkin pieces to use in a salad!


You'll Need:

2 cups cubed pumpkin

1 teaspoon cinnamon

1 teaspoon cumin

½ teaspoon coriander

1 tablespoon plain greek yoghurt

1 tablespoon olive oil

Method:

Preheat oven to 200°C.

Place pumpkin in a bowl together with oil and spices, and toss to coat well.

Clean pumpkin seeds, and toss in a bowl with a little olive oil and salt.

Arrange pumpkin (and seeds) on a lined baking tray, then bake in the oven until pumpkin is soft and starting to caramelise (you may need to remove seeds earlier as they'll start to pop if they cook too long!). Remove and leave to cool.


Place pumpkin in a food processor or blender, and process until smooth. Add yoghurt and pulse to just combine.


Transfer to a serving bowl and sprinkle over seeds to serve.

Makes around 1 cup

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