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Pumpkin and Chick Pea Dip



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  • 600 g Jap Pumpkin
  • 3 tsp spices e.g. cumin, tumeric, corriander, or curry powder
  • 2 onions (medium), peeled and quartered
  • 4 cloves garlic
  • 1/2 red chilli, (optional)
  • 30 g olive oil
  • 400 can chick peas, tinned, drained and washed
  • 40 g lemon juice
  • 1/2 cup fresh corriander leaves, firmly packed
  • 100 g sour cream
  • 1/2 tsp salt

Recipe's preparation

  1.     Preheat oven to 200oC

    2.    Cut pumpkin into pieces approx. 2 cm (1 inch)

           drizzle with oil and bake until starting

           to change colour, cool

    3.    Spread spices evenly over base of TM bowl,

           dry roast until fragrant, 1 min/100o/speed 1

    4.    Add onions, garlic, and chilli,

    5.    Chop 5 sec / speed 7, scrape down bowl

    6.    Add oil, sauté  2 mins/ 100o/speed 1,  MC off

    7.    Add pumpkin, chick peas and lemon juice.

    8.    Chop 3 secs. speed 7, scrape down bowl

    9.    Add sour cream, fresh coriander and salt

    10. Combine 5 secs. speed 7

    Adjust salt and lemon juice to taste



If you have any left, make bread dough, roll into a rectangle, spread dip to within 1 cm of edges, sprinkle with grated cheese, roll up, slice into pinwheels, allow to rise 20 mins and bake 180 degrees C until brown on top

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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