KETO-LOCA® Pumpkin spread
This creamy, hummus-like dip is perfect for cozy season when pumpkins are in abundance. It’s a low-carb alternative to traditional hummus, made with roasted pumpkin for a hint of sweetness that pairs beautifully with our Crunchy Crackers!
Ingredients
- 250 gr of pumpkin
- 3 tbsp of tahini
- A pinch of salt
- 2 tbsp of olive oil (plus extra for roasting)
- 1 glove of garlic
- Juice of a half lemon
- 6 tbsp of water
- Pepper to taste
Let's go!
- Preheat the oven on 200°C.
- Place the pumpkin, cut in parts, on a baking tray. Drizzle with olive oil and season with salt and pepper. Add the unpeeled garlic to the oven tray as well.
- Roast the pumpkin for 30-40 minutes, until the pumkin is soft and golden. Remove from the oven and let it cool completely.
- Remove the skin of the pumpkin and the garlic glove. Put them in a blender along with the tahini, lemon juice and olive oil. Blend until smooth, adding a tablespoon of water at a time, until you have the perfect mixture.
- Taste and adjust with additional salt, pepper or lemon juice if needed.
- Enjoy with our Crunchy Crackers!