Browse Recipes:

Roasted pumpkin and walnut dip

Karen Martini

Time:: 30 mins - 1 hour
Difficulty:: Medium
Serves:: 4-6
Special options:: Dairy-free, Egg-free, Gluten-free, Wheat-free, Vegetarian
Rating:: Rating: 2.5 out of 5 stars reader rating (92 votes)

Pumpkin is probably most commonly associated with sweets in Turkey, but its sweet richness coupled with tahini, walnuts and the tang of lemon juice and pomegranate molasses makes a delicious savoury treat. This works beautifully as part of a feast, and if you make your own pide, it presents as an elegant dish all on its own.

Turkish-style pumpkin and walnut dip with pide. Photo: Bonnie Savage

Have your say

Be the first to comment

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Rate this recipe:

Write a review

Thanks for voting!

Write a review

Ingredients

1.2kg kent pumpkin, cut into large chunks, skin on

1 tsp ground cinnamon

1 tsp ground allspice

150g walnuts, roasted

80ml extra virgin olive oil, plus extra

3 tbsp tahini

3 tbsp pomegranate molasses

juice of 1 lemon, finely grated zest of ½ lemon

2 tsp salt flakes

To serve

1 small white onion, sliced in rings

freshly ground black pepper

1 tbsp tahini

50g walnuts, roasted, tossed in extra virgin olive oil and salt and roughly smashed

1 handful coriander leaves

1/2 lemon

feta (optional, see tips)

Method

1. Preheat the oven to 180C fan-forced or 200C conventional. Line a baking tray with baking paper.

2. Put the pumpkin in a large bowl, scatter over the cinnamon and allspice and toss until evenly coated. Spread the pumpkin out on the prepared tray without overcrowding and dry roast for 30 minutes until tender. Set aside to cool.

3. Soak the onion in a bowl of water for 10 minutes.

4. Put 150 grams of walnuts in a blender and process until quite fine. Gradually add two tablespoons of water followed by the oil to form a paste.

5. Scoop the pumpkin flesh from the skin and add to the blender along with the first measure of tahini, molasses, lemon juice, lemon zest and salt. Blend until smooth, scraping down the sides of the jug to combine evenly.

6. Drain the onion and dry with paper towel. Add to a small bowl and toss with a little oil and pepper.

7. Spoon the dip on to a lipped plate, top with tahini, scatter over the onion, smashed walnuts and coriander and squeeze over the lemon. Serve with pide.

Tips

1. Try using a mix of pumpkin and sweet potato.

2. Drizzle black tahini over the finished dip for a more dramatic presentation.

3. Serve with some crumbled feta.

Main ingredient:: Pumpkin, Nuts, Onion/Leek
Cuisine:: Turkish
Course:: Starter/Entree, Side Dish, Finger-food
Occasion:: Cocktail Party, Dinner Party, Picnic, Barbecue, Australia Day

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Screen name (required)

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Location (optional)

Error: Your Location must be less than 255 characters.

Your comments (required) 300 words remaining

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to: Facebook; Twitter; LinkedIn

I understand that submission of this content is covered by the Conditions of Use by which I am bound and Commenting Guidelines are available for my reference.

You need to have read and accepted the Conditions of Use.