Pumpkin chilli dip

Pumpkin chilli dip



  • 500g pumpkin, peeled, seeded and cut into 2cm cubes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, seeded and finely chopped
  • Juice of 1 lemon
  • 60-100mL extra virgin olive oil
  • Salt and pepper to season


Place the pumpkin in a saucepan and cover with water, simmer for about 10 minutes until soft.

Drain, mash with a fork until smooth.

Add coriander, cumin, garlic, chilli, lemon juice, stir until combined.

Add oil to reach required consistency.

Serve warm or cold with hot Turkish or pita bread.


  • The chilli is quite mild, but leave out the chilli if it means your children will devour (or even try) this.


Recipe created by Melissa Hughes for Kidspot.


Find more:

Serving Suggestions


Leave A Comment