Meatless Monday – Luce’s Pumpkin Dip with Turkish Breadsticks

Luce's Pumpkin Dip with Turkish Breadsticks

Never have the lyrics of a soap opera theme been truer than true, that that of Neighbours with the words “everyone needs good neighbours.” My first neighbour Jasmine, turned out to be my best friend. Jasmine didn’t live next door, she lived on an upper floor. 7 storeys between us and 44 years later and we’re still the best of friends, even though we’re oceans apart. Here we are circa 1979.

Thank you for my friends

When it comes to neighbours and friends, I still stick to the 7 storey rule because there’s 7 floors between me and my current neighbour (and official Chief Taste Tester) Luce (pronounced “Lucha” in case you’re wondering.) We often swap kitchen treats and dinner invitations. It was a delicious night at Luce’s when I discovered this dip and it’s matching breadsticks. One dip of that sweet creamy pumpkiny goodness and I was totally hooked.

This is a recipe that is good for you and too good not to share so I begged Luce for the recipe (and for another bowl of dip!) Although the pumpkin takes a bit of prepping, this recipe is an absolute doddle. Making this makes entertaining effortless.

This year I really wanted to start a Reader’s Recipe feature because sharing is caring, don’t you think?! Although 2018 is totally slipping through my fingers and  it’s already May, it’s always a good day to start something new.  Consider this recipe then, the first of the Reader Recipe series! I’m so stoked Luce has got the ball rolling.

Let’s hope it’s the first reader recipe of many!

Do you have good neighbours? Have you got an all time favourite recipe? Want to share?

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500g pumpkin, peeled and chopped

4 fat cloves of garlic, peeled

1 teaspoon of nutmeg

1 teaspoon of ground corinader

1 teaspoon of ground cumin

1 tablespoon olive oil

1 teaspoon honey

2 tablespoons good quality natural yoghurt

2 tablespoon parsley, chopped

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How to – Pumpkin Dip

  1. Line a baking tray with baking paper. Preheat oven to 180C/160C fan-forced.
  2. Toss  pumpkin and garlic in olive oil and sprinkle over spices. Bake for about 30 minutes or until softened and golden.
  3. Place baked pumpkin and garlic in food processor or Thermomix (10 seconds on speed 6) and blitz until smooth.
  4. Add the honey, yoghurt and parsley and pulse or Thermomix (5-10 seconds on speed 6)  until desired consistency. If the consistency is not to your liking add some olive oil. Season well.

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How to – Turkish Breadsticks

  1. Line a baking tray with baking paper. Preheat oven to 150C/130C fan-forced.
  2. Cut the Turkish bread into thin slices and brush lightly with olive oil.
  3. Place on prepared baking tray and cook for about 20 minutes or until golden. Keep checking because the breadsticks will burn very quickly.
  4. Allow to cool on tray. Store in an airtight container.

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