I have been experimenting with a few dips recently. A light bulb moment occurred when I was standing at the aisle of the supermarkets trying to find a dip with the least fat and preservatives. I realised then, that most of these dips are vege based and could be easily blended at home.
This was actually inspired by a chickpea/pumpkin dip that I bought a few months ago. Having a chat with my colleagues one day about myself trying to experiment with pumpkin as a dip, one colleague mentioned roasting the pumpkin while the other suggested using some roast garlic as well. For seasoning, I decided to use feta and abit of paprika.
The result was a sweet and tasty dip. Healthy too since I used only 2 tsp of the grapeseed oil from the feta cheese. The rest was lemon juice. I love how the feta and garlic added the flavour without over-powering it. I love this feta especially as it was bought from at one of my favorite market place Kalamanda Markets.
A bonus is the vibrant colour that this dip has. The roasted pumpkin and garlic releases it sweet flavours and showed of its bright shiny orange! Garlic is said to have its antioxidant properties whereas pumpkin is full of vitamin C. Hopefully this is a far healthier dip than we can buy from the markets.
Roasted Pumpkin and Garlic Feta Dip500 grams of Butternut pumpkin
2 big knobs of garlic seperated and scattered on the oven tray
Roast these on a baking tray 30 minutes on 180 heat.
Roasted garlic and pumpkin
20 grams of feta cheese
juice of 1 lemon
2 tsp of grapeseed oil
3 tsp of paprika
Peel skin of garlic. Whiz all ingredients in blender for 30 seconds. Taste test and then adjust pepper accordingly. You may not need salt as feta is salty.
I'm sharing this with Weekend Herb Blogging this week. I have been waiting to participate in this event more regularly and this is my chance! This week it is hosted by Graziana from Erbe in Cucina.