Roasted Pumpkin and Carrot Dip

Make the most of seasonal veg with this delicious creamy dip! Plus, it is much cheaper and healthier than the ones you can buy.


  • ¼ crown pumpkin, peeled and chopped into 3cm cubes (500g)

  • 2 carrots – peeled and chopped into 2cm wide chunks

  • 1 tsp of each of these spices: ground cumin, curry powder, ground coriander or 1 tbsp Moroccan seasoning

  • 2 cloves of garlic, peeled and chopped

  • 1 can of chickpeas, drained and rinsed

  • 1 tbsp tahini or peanut butter

  • Zest and juice of ½ orange

  • 1 tbsp oil

  • Optional: a handful of parsley/coriander can be blended through or chopped and sprinkled on top

How to make:

  1. Coat the pumpkin and carrot in oil and sprinkle over the spices and mix through the chopped garlic

  2. Put the pumpkin and carrot onto a lined baking tray and roast in the oven at 180 degrees for approx 30-40minutes or until soft.  If they start to go too brown, cover in foil to avoid them burning. Remove from oven and cool.

  3. Add cooled pumpkin and carrots into a food processor along with the rest of the ingredients and blend until smooth.

  4. Add a splash of water if required to make a consistency of your liking.  Season to taste.

We made this using the Kenwood Food Processor.

For 20% off any Kenwood appliances or attachments during 2020, use the promo code CLAIRE2020 at the check-out when you order here.




Published By

Claire Turnbull



Mission Nutrition© 2020. Privacy Policy