Roast Pumpkin Dip

Christmas just isn’t Christmas without a delicious dip to snack on between courses. This dip is a culmination of all of our favourite flavours, pumpkin, smoked paprika, nutritional savoury yeast flakes, and is the perfect dish to fuel your holiday snacking.


500 g pumpkin, cubed

¼ cup tahini

3 cloves of garlic

Olive oil

1 can chickpeas, drained and rinsed

Smoked paprika


¼ cup The Wholefood Pantry Vegan Savoury Yeast Flakes

The Wholefood Pantry Pink Himalayan Crystal Salt

1 tbsp Chicken Bone Broth Homestyle Original

1. Preheat oven to 180C. On a baking tray place pumpkin and garlic drizzle over olive oil and salt and pepper. Place in the oven until the pumpkin is soft, approx 30 minutes.

2. Place all ingredients, except for goats cheese into a food processor or high-speed blender and blitz until combined. 

3.To serve, place in a serving dish and crumble over goat's cheese.


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


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