MEVGAL
Pumpkin Hummus Yogurt Dip

60 minutes

Difficulty

Serves 6

Dip into Greece and taste the ultimate autumn yogurt dip featuring creamy hummus and pumpkin. Indulge in a taste that's perfect for the season!

Ingredients

  • 1 cup plain yogurt
    •
  • 1 sweet potato (300g) cut into cubes
    •
  • 1 small pumpkin (500g) cut into cubes
    •
  • 3 tbsp olive oil
    •
  • 1 tbsp red pepper
    •
  • ¼ tsp. cumin
    •
  • ½ tsp. salt
    •
  • 1 cup boiled chickpeas
    •
  • Juice of half a lemon
    •
  • 3 cloves of garlic
    •
  • For the garnish:
    •
  • Olive oil
    •
  • Red pepper
    •
  • Boiled chickpeas
    •
  • Fresh oregano
    •
  • For serving:
    •
  • Toasted bread
    •
  • Red pepper
    •
  • Leek
    •

    Instructions

  • Cut the sweet potato and the pumpkin into cubes and put them in a bowl.

  • Add the olive oil, red pepper, salt and cumin and mix well.

  • Preheat the oven to 200⁰C.

  • At the same time, spread the cubes, the boiled chickpeas and the garlic on a baking tray lined with greaseproof paper and bake for 35-45 minutes.

  • Once they are ready, put them in a food processor, add juice from half a lemon and beat well.

  • Add the yogurt and beat again.

  • Serve in a bowl, garnished with fresh olive oil, red pepper, chickpeas and fresh oregano.

  • Serve with toasted buns, red pepper and leek sticks.

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    +30 23910 59365
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