Roast Pumpkin, Chilli & Ginger Dip

14 Ingredients

Number of servings

8

1kilograms pumpkin, peeled and cut into chunks
4tablespoons olive oil
4 cloves garlic, crushed whole with the back of a knife
1tablespoons fresh root ginger, grated or finely chopped
1 pinch salt
1 pinch freshly ground black pepper
1 medium fresh medium-hot long red chilli, deseeded and thinly sliced
4 sprigs fresh flat-leaf parsley, leaves only
1 lemon, grated zest and juice
2/3 cup Greek-style yoghurt
1 pinch paprika
1-2tablespoons extra virgin olive oil
8 slices grilled sourdough bread (to serve)
8 pieces grilled pancetta, crumbled (to serve)

Method

Step 1 of 3

Preheat the oven to 200°C. Put the pumpkin on a baking tray, and toss with the olive oil, garlic, and ginger. Season with salt and black pepper. Roast for about 30 minutes until tender and golden. Set aside.

Step 2 of 3

Transfer the cooled pumpkin to a blender or food processor, and add the chilli, parsley (reserving a little to garnish), and lemon zest and juice. Blend to a chunky purée. Season with salt and black pepper.

Step 3 of 3

Put the pumpkin purée and the yoghurt in a bowl, and mix thoroughly. Season if needed, then spoon into a serving bowl. Top with a drizzle of extra virgin olive oil (if using). Garnish with the reserved parsley and a sprinkle of paprika, and serve on grilled sourdough bread, with grilled pancetta or prosciutto over the top.