Ginger, Pumpkin and Basil Dip

Our food processor has survived quite a bit of action over the years. Each week, usually on a Sunday, we open up our fridge, grab a few ingredients that we think (and hope) might work well together, chuck them all in the food processor and sit down with some crackers to dip into yet another creamy concoction. This ginger, pumpkin and basil dip is one such experiment, that was too tasty not too share.

Ginger, Pumpkin and Basil Dip
  • 1 kg butternut pumpkin, peeled and cut into 4cm pieces
  • 2 red onions, peeled and roughly chopped
  • 3 cloves of garlic, peeled
  • 2 tablespoons olive oil
  • 1 large knob of ginger, finely chopped
  • Juice of 1 lemon
  • 2 tablespoons thick greek yoghurt
  • 1 cup of chopped basil leaves
  • Salt and pepper to taste
  1. Preheat your oven to 180 degrees and line a baking tray with baking paper.
  2. Coat the pumpkin pieces, onions and garlic in the olive oil, and sprinkle with the finely chopped ginger. Season with salt and pepper. Bake in the oven for 20-30 minutes, or until the pumpkin starts to brown.
  3. Remove from the oven and set aside to cool. Add the pumpkin mix to food processor and puree until smooth. Transfer to a serving bowl and add in the lemon juice, yoghurt and basil leaves until all combined. Season with salt and pepper.
  4. Serve as an appetiser with crackers or thick slices of fresh sourdough.


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