I avoid most store-bought dips as they are full of processed oils, preservatives, sugar, and numbers.

Besides,, dips are so easy to make from scratch, literally taking no more than 10 minutes!

After receiving a massive pumpkin in my vegetable delivery box, I was determined to get inventive and spin a few pumpkin based recipes in ways I thought they might like #pumpkinhaters

I do love me a cooking challenge : – )

I’m happy to report big success with this pumpkin dip recipe, it went down as a perfect after school snack along side some vegetable sticks and wholegrain crackers and they loved it! It’s perfect to pack into lunchboxes too.

For 40 more scrumptious sweet and savoury recipes which are nut and refined-sugar free grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It pays to remember that even though kids may not like a particular vegetable one way, they may like it another. My kids are also happy enough to eat pumpkin when it’s this Pumpkin and Root Vegetable Soup, and paired with some garlic-y sourdough for dipping.

Print

ROAST PUMPKIN DIP

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 500 grams pumpkin cut into 2 cm cubes
• 4 garlic cloves whole and unpeeled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain or Greek yoghurt
• ¾ cup Greek feta cheese
• ½ cup raw or roasted cashews
• ½ teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• cracked black pepper
• 1 tablespoon fresh coriander chopped

Instructions

• Preheat oven to 180°C.
• Place pumpkin and garlic on a lined baking tray, drizzle with 2 tablespoons extra virgin olive oil and toss. Roast for 20 minutes or until cooked.
• Place pumpkin, yogurt, feta cheese, cashews, cumin, paprika, sea salt, cracked pepper, and coriander leaves into a food processor. Process until a smooth dip forms.
• Spoon into a small serving bowl. Serve with vegetable crudités, wholemeal pita triangles, or seeded crackers

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Here are a couple of other dip recipes you might like – Auntie Helen’s Hummus or my Lunchbox Friendly Pesto.

Bren x

Here are the favourite ways we enjoy it…

• • • Serve with vegetable crudités and Mountain Bread Chips
    • Spoon over steamed green vegetables, fritters, chicken or fish
    • Use as a dressing on salad
    • Stir through pasta with some sustainable tuna and olives
    • Spread on some sourdough with some feta, tomato and rocket
    • Fold through scrambled eggs
    • Serve on baked potato

  If you’re looking for more recipe inspiration, take a look at my lunchbox recipe ebook, Easy Wholefood Lunchboxes.

  It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

• 

  Print

  Lunch-box Friendly Pesto

  Prep Time 5 minutes

  Cook Time 5 minutes

  Total Time 10 minutes

  Author Brenda Janschek

  Ingredients

  • 4-5 healthy bunches of basil or a mix of greens coriander, parsley, baby spinach or rocket
  • 1/2 cup pine nuts or pepitas
  • 1/2 cup parmesan cheese grated
  • 1 garlic clove
  • Good squeeze of lemon
  • 1/4 teaspoon sea salt
  • 1/4-1/2 cup extra-virgin olive oil

  Instructions

  • Put all the ingredients except olive oil in food processor or thermomix and blend to form a paste. Add olive oil and blend to preferred consistency.
• If you make this recipe please do take photos and send them to me.If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

  And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

  Here are is another dip recipe for you to enjoy, Roast Pumpkin Dip and a round up of some of my favourite dips here.

  Bren x

  • 

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She has been an advocate for healthy, organic, clean living for as long as I can remember & we love sharing recipes and ideas!

Being of Middle-Eastern descent I am no stranger to hummus and I just love this recipe from my Auntie’s kitchen.

Hummus is a great idea because it’s high in protein, and is also a good source of fibre, heart-healthy fats and essential vitamins and minerals.

It’s so versatile and makes a great addition to lunchboxes with some vegetable sticks, it’s a quick and easy dip to make when you have guests, and is a delicious accompaniment to many meat dishes ( I particularly love it with lamb).

For 40 more scrumptious sweet and savoury recipes which are nut and refined-sugar free grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

Now here’s a few reasons why hummus is so good for you!

Chickpeas

Chickpeas are naturally low in fat, high in dietary fiber, and rich in vitamins and minerals.

It’s a fibre-rich prebiotic food that can help promote a healthy intestine.

Tahini

Tahini is very easy to digest, and many of its nutrients find their way into the bloodstream within about half an hour of consumption.

Has high nutritional value, especially B vitamins which help prevent anemia and are an essential part of the running of the body and is a great source of fatty acids

Lemon

Vitamin C is an antioxidant and gives your body protection from free radicals, which damage your body and contribute to diseases. Vitamin C also helps strengthen your immune system.

Print

Auntie Helen's Hummus

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 400 gms tin chickpeas
• 1 clove garlic
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1/4 tspn sea salt
• 2 tbsps extra virgin olive oil
• 1/4 cup warm water extra if you like a thinner consistency

Instructions

• Place all of the ingredients  into a food processor and blend to a smooth paste. If the dip is too thick add some extra warm water bit by bit and blend until you reach your desired consistency.

If you share this on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Other dips you might like to try are Roast Pumpkin Dip and check out a bunch more delicious dips in this post, Dip-a-licious.

Enjoy!

Bren x