Transformer Roast Pumpkin Dip

Luke Florence and Bryce Edwards, Serves 8


Pumpkin Dip
1kg pumpkin cut into chunks
½ tsp Ras el hanout spice
½ tsp salt
1/4c tahini paste
1/4c vegan yoghurt (we use coyo)
1 crushed garlic cloves
A sprinkle of toasted black and white sesame seeds
A small handful of toasted pine nuts
Pomegranate molasses

Mount Zero Frantoio extra virgin olive oil

Sourdough Crisps
Stale sourdough (we use a sprout and seed sourdough)
Pink Lake salt
Finely chopped thyme


Pumpkin Dip

Toss the pumpkin with the salt and spice in a small amount of oil and roast at 180 degrees for 45 to 60 min (or until soft and slightly caramelized)

Cool the pumpkin and blend with the garlic, tahini and yoghurt. Adjust the seasoning and feel free to add more tahini and yoghurt if you desire.

With a large spoon, spread the pumpkin around the plate using a circular motion. Drizzle with olive oil and pomegranate molasses. Sprinkle with sesame seeds, pine nuts & pink lake salt.

Sourdough Crisps

Slice stale sourdough as thin as possible (we use a meat slicer and slice it 2.5mm thick). Drizzle with olive oil and sprinkle on pink lake salt and thyme.

Bake at 150 for 10 min or until toasty and golden.

Serve with dip and enjoy

Silky, sweet, crunchy and delicious!

Recipe Ingredients from the Mount Zero Range