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Sesame Hazelnut Dukka Pumpkin Dip
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Whip up this simple, delicious dip and bring it to your next social gathering. Sesame Hazelnut Dukka adds crunch to balance out the creamy texture of the root veggie flesh. Serve with pita chips or veggies and enjoy heartily.
Vegetarian
Gluten-Free
KANEL KITCHEN FAVORITE
What you'll need
- 2 cups pumpkin or butternut squash, peeled and chopped into 1" cubes
- 3 Tbsp olive oil
- 2 cloves garlic, crushed
- 4 Tbsp tahini
- 1 can chickpeas
- 3 Tbsp Sesame Hazelnut Dukka
- Zest of one lemon, finely grated
- Juice one lemon, seeds removed
- 3/4 cup thick plain yoghurt
Preparation
1. Preheat oven to 350˚F.
2. Toss pumpkin or squash with olive oil, and place on a lined baking tray. Roast for 25 minutes, turning occasionally until very tender. Remove from oven and cool entirely.
3. Place the pumpkin or squash and all the remaining ingredients, excluding Sesame Hazeulnut Dukka, in a food processor and blend until smooth.
4. Transfer to a serving bowl and drizzle with olive oil and a sprinkle with Sesame Hazelnut Dukka.
2. Toss pumpkin or squash with olive oil, and place on a lined baking tray. Roast for 25 minutes, turning occasionally until very tender. Remove from oven and cool entirely.
3. Place the pumpkin or squash and all the remaining ingredients, excluding Sesame Hazeulnut Dukka, in a food processor and blend until smooth.
4. Transfer to a serving bowl and drizzle with olive oil and a sprinkle with Sesame Hazelnut Dukka.