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Cumin and pumpkin dip with Turkish bread wafers
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Spicy and delicious dip, sure to please your taste buds while being nutritious.
Ingredients:
  • 500g butternut pumpkin, seeded, peeled, coarsely chopped (see note)
  • 9.20 gm olive oil
  • 5.00 gm ground cumin
  • 1 garlic clove, crushed
  • 40.00 ml Greek Style Yoghurt
  • 20.00 ml chopped coriander
  • 1/2 loaf Turkish bread, thinly sliced
Instructions:
  • In a medium saucepan, cover the pumpkin with cold water and bring to a boil over high heat. Simmer for 15 minutes or until tender. Drain thoroughly.
  • In a medium frying pan over medium heat, heat oil until shimmering. Add cumin and garlic, stirring constantly for 1 minute until fragrant. Add pumpkin and stir until evenly coated with the spices. Remove from heat.
  • Combine pumpkin mixture and yoghurt in a food processor until smooth. Season with salt and pepper, then mix in coriander. Transfer to a bowl, cover with plastic wrap, and chill in the fridge for 1 hour.
  • Preheat the grill to high heat. Arrange the bread slices in a single layer on oven trays. Toast under the grill for 1-2 minutes per side until golden brown and crispy. Enjoy the wafers with a cumin dip.

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