The Fodmap Challenge

Control Your IBS

Roast Pumpkin and Walnut Dip

15-20 minutes preparation time, 25 minutes cooking time

 

Ingredients

500g peeled Kent pumpkin, chopped into rough 2cm cubes

2 tablespoons Cobram Estate garlic infused extra virgin olive oil

¾ cup Liddell’s natural plain yoghurt

½ cup walnuts

3-4 teaspoons ground cumin (to taste)

1-2 tablespoons lemon juice (to taste)

Salt and pepper, to taste

Gluten-free plain rice-crackers and salad sticks to serve

Method

  1. Preheated oven to 200°C (or 180°C fan forced) and line a tray with baking paper
  2. Place pumpkin on baking tray and drizzle with garlic infused oil, toss to combine.
  3. Roast for 20 to 25 minutes, or until pumpkin is tender and a skewer goes straight through. Sit tray aside for 10 minutes to cool.
  4. Process walnuts until quite finely chopped (will resemble a crumb-like consistency).
  5. Add pumpkin, yoghurt, cumin and lemon juice. Season with salt and pepper to taste. Process until ingredients are just combined.

 

Makes about 1 ½ cups

Tip: Serve with crackers and salad sticks