Low-Carb Pumpkin, Walnut & Feta Dip

by KetoDietApp.com

Step 1Preheat the oven to 190 °C/ 375 °F (fan assisted). Peel and remove the seeds from the pumpkin. Chop the pumpkin into chunks about 2 cm (1 inch) in diameter.

Step 2Place on a baking tray and toss with 1 tablespoon of olive oil, 1 teaspoon of paprika and a small pinch of salt. Roast in the oven for 25 minutes.

Step 3After 25 minutes, give them a stir and add the garlic in their skins and roast for a further 10 minutes until the garlic is slightly soft and the pumpkin golden and caramelised.

Step 4Place the walnuts on a baking tray and roast in the oven for 6 minutes until golden. Remove from the oven and allow to cool.

Step 5Remove the seeds and stalk from the chilli and finely dice. Peel the roasted garlic and discard the skins.

Step 6Blitz the roast pumpkin, walnuts (keep a few for topping), chilli, tahini, 1 tablespoon of extra virgin olive oil, lemon juice and pinch of salt together in a high speed food processor like a Magi Mix. Alternatively a hand blender will work fine too.

Step 7Spoon into a bowl and top with crumbled feta, the remaining chopped walnuts and a pinch of cracked black pepper.