Pumpkin Yogurt Dip

!Hola

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The Pumpkin Story begins like this : Sometime around the mid of this week, I spotted a beautiful Pumpkin at a wholesale vegetable market. Though it was bigger than what I usually purchase I still got it. And with that, the next thing you can probably guess – I was eager to try a recipe different from the ones I have made before. This big melon like vegetable has such nutritional benefits that you have to fall in love with it sooner or later.

Low in cholesterol and sodium, pumpkins & squashes are a good source of Vitamins A, E, B6, C , Thiamin, Iron, Folate, Dietary Fiber, Manganese, Magnesium, Phosphorous & more.

Now how do we motivate ourselves to eat more of this local produce ? Well, ever since I have taken over the kitchen, my primary goal was to learn and create recipes that are easy, healthy and score well on the taste chart.

After shuffling a little with my thoughts about what new to create that is exciting and yummy; I got my inspiration from a bag of Tortilla chips that were resting casually in the kitchen. It instantly reminded me of Autumn – Corn & Pumpkin. I had to pair them together; this was meant to be !

Less drama and more about the recipe now –  Pumpkin Garlic Yogurt Dip

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Ingredients :

  1. Pumpkin – 200g
  2. Garlic – 2-3 cloves
  3. Salt & Pepper –  for seasoning
  4. Olive Oil –  1 tbsp
  5. Greek Yogurt –  200g
  6. Pomegranate seeds –  2 tbsp

Recipe Instructions :

  1. Preheat the oven for roasting the vegetable and prepare the baking tray by lining with a parchment sheet or foil.
  2. Wash and cut the pumpkin into slices – remove the seeds but, keep the skin as it’ll come off easily once the vegetable is roasted.
  3. Brush the pumpkin slices with Olive oil and sprinkle some salt on both sides. Slightly crush the garlic cloves with the peel and add to the baking tray.
  4. Roast the vegetables for 12-15 mins on each side and then check by poking a knife/fork if they are done. If not, bake for another 10 mins but keep a watch . Total Time : 30-40 mins.
  5. Scoop out the pumpkin flesh and garlic once they are at room temperature. Mash them with a fork into a smooth pulp.
  6.  Take Greek Yogurt in a bowl and add the mixture with some salt and pepper and a drizzle of extra virgin olive oil. And the dip is ready !
  7. Adding Pomegranate arils gives a nice fresh & fruity burst of flavor. And if you like heat, a drizzle of chili oil/paprika would be great.

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I served this roasted pumpkin garlic dip with Nachos/Tortilla Chips. You may serve them with fresh cut salad vegetables (cucumber & Carrots) / Bread sticks / Fritters. I thoroughly enjoyed creating this gluten free, healthy,  creamy dip. The pomegranate arils are like magic seeds; you must add them 🙂

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Hope you liked the short Pumpkin Story that was about motivation, learning and enjoyment. Food isn’t all about filling your stomach; it more than that and I hope you can see a reflection of this thought in my blog.

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Share your thoughts & experience when you try this. And if you have questions, leave them in the comments or on the IG/FB post for this blogpost.

See ya.

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