Pumpkin is one of the most versatile ingredients, it is mainly cooked in autumn, but this vegetable is on the farmers’ calendar from August to February! So why not take advantage of it and enjoy its excellent taste in the multiple variants.
The following recipe is for a delicious spreadable dip, great to serve it as a starter or for a cocktail party! Also, baking the pumpkin in the oven will allow you to focus on other preparations, such as the gluten-free crackers, which will be perfect to compliment this fresh and original dip.
This pumpkin dip is vegetarian, but if you prefer to prepare it without dairy products, replace the yoghurt with a spoonful of hummus.
For the dip
- 250gr cooked pumpkin
- 30g yoghurt or sour cream
- thyme, bay leaf and parsley
- 1 lemon
- 1 tablespoon of extra virgin olive oil
- Salt and pepper
- Chilli powder to taste
For the crackers
- 100g gluten-free flour
- 100ml cold water
- 30ml vegetable or seed oil
- 1/4 tsp baking soda
- rice flour or polenta to sprinkle
For the pumpkin dip
1 – Score the skin of the pumpkin until you get to the pulp and tuck in sprigs of thyme and bay leaves, add salt and pepper and bake at 160 ° C for 45 minutes, or until the pumpkin is cooked and soft. When it is cooked, peel it well.
2 – Rinse and cut the parsley and put it in a large bowl together with chopped pumpkin, lemon zest, salt, pepper, chilli (to taste), oil and yoghurt. Mix well with a spoon or a potato masher. You will see that the pumpkin is so tender that it will easily fall apart without the help of other utensils or blender. Adjust salt, pepper, chilli and lemon to your taste
For the crackers – which can be prepared while the squash is in the oven and cooked it together.
1 – In a bowl, add gluten-free flour, salt, baking powder and mix well. Then pour in water and oil and knead to form a smooth dough.
2 – Roll out the dough between two parchment paper sheets, trying for a shape that you will then divide into crackers, squares or rectangles (or whatever form you like). Pierce the rolled-out dough with a fork and sprinkle with rice flour and coarse salt. Bake for 20 minutes at 160° C. Serve the crackers with the pumpkin dip.
Tips and tricks
Do not worry if the crackers’ dough does not seem to be well blended. Just flatten it between two sheets of parchment paper, and everything will be easier.
If you prefer a creamier consistency for the dip, blend the pumpkin and the rest of the ingredients in a food processor.
As an alternative to rice flour, you can use polenta or semolina.