Vegan Pumpkin Dip Recipe

Ingredients

• 250 g pumpkin flesh (chopped into rough 2.5cm (1 inch) pieces)
• 2 sprigs rosemary
• 1/2 bulb garlic (cut in half around the middle)
• 2 tbsp olive oil
• Pinch salt and black pepper
• 100 g plain vegan yogurt (gluten free, if required)
• 1/2 tsp smoked paprika
• Pinch salt and black pepper (to taste)

Instructions

1. 1

   --- Roast the pumpkin ---

2. 2

   Preheat the oven to 220C (200C fan-assisted/ 430F).

3. 3

   Place two sheets of foil on a tray. Top with a sheet of baking paper.

4. 4

   Put the pumpkin, rosemary sprigs and garlic in the centre of the tray.

5. 5

   Drizzle with the olive oil and season with salt and pepper.

6. 6

   Bring the sides of the paper and foil up to form a well-sealed parcel.

7. 7

   Bake for approx 1 hour or until the flesh gives no resistance when poked with a knife. Be careful when opening the foil - there will be a lot of very hot steam.

8. 8

   Leave to cool completely.

9. 9

   --- Finish the dip ---

10. 10

    When the pumpkin is completely cooled, tip it into a food processor.

11. 11

    Squeeze the soft garlic out of its papery skin and into the food processor. Discard the rosemary.

12. 12

    Add the vegan yogurt and paprika and whizz together until smooth.

13. 13

    Taste and season, as desired.

14. 14

    Spoon into a bowl, season with a little extra black pepper and serve.