1/2
2/2
Leave a note
By Liv Kaplan
Whipped Pumpkin Feta Dip
9 steps
Prep:15minCook:30min
Goat feta and pumpkin are a match made in heaven, so here I’ve combined these two beautiful ingredients for a soft and smooth, sweet and salty dip complete with the crunch of toasted pecans. If you are looking for an alternative to hummus, you’ve got to try this one!
Updated at: Fri, 01 Dec 2023 05:37:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories176.7 kcal (9%)
Total Fat13.2 g (19%)
Carbs7.3 g (3%)
Sugars1.4 g (2%)
Protein7.3 g (15%)
Sodium326.5 mg (16%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 180°C.
Step 2
Scoop the seeds out of the pumpkin and chop into chunks, removing the skin from each piece.
Step 3
Place these on a baking tray and coat with one tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until soft and slightly browned around the edges.
Step 4
Remove from the oven and allow to cool slightly.
Step 5
Measure out 1 and 1/4 cup of pumpkin and add to a high powered blender or food processor. You may have some leftover pumpkin.
Step 6
Add in the feta, yoghurt and thyme. Blend until smooth.
Step 7
While the blender is still running, slowly stream in the remaining tablespoon of olive oil.
Step 8
Transfer to a glass container and place in the fridge until ready to use. The mixture will be quite runny, but will firm up in the fridge.
Step 9
Serve the dip topped with toasted pecans and extra thyme leaves
View on Liv Kaplan
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
