Creamy pumpkin and feta dip with a touch of honey

Ingredients

• 12.5 oz pumpkin
• 1 drizzle of olive oil
• 7 oz feta cheese
• 2 oz Greek yogurt
• 1 (or 2) tablespoons honey
• 1 tsp dried rosemary
• 1 pinch of pepper

Topping (optional):

• 1 (or 2) tablespoons honey
• 1 teaspoon rosemary
• 1 handful of walnuts

Materials

• baking sheet
• parchment paper
• immersion blender

Preparation

• Cut the pumpkin into cubes, brush with olive oil and bake at 370F (190°C) for about 30 minutes (or until soft). Remove and leave to cool. Only keep the flesh (discard the peel). Set aside.
• Put the slightly crumbled feta and yogurt in the blending cup. Blend until smooth.
  
• Then add the pumpkin, honey, rosemary and pepper.
• Blend again until creamy.
  
• Transfer to a bowl, cover with plastic wrap and refrigerate for 30 to 60 minutes (until firm).
• Time to garnish:
  Place the honey, rosemary and walnuts on top. Serve with bread or toast. Enjoy!
  

Observations

How long does the pumpkin and feta pâté keep?
Cover it with plastic wrap or store it in an airtight container in the fridge for 3 to 5 days.

How should I serve the pumpkin and feta pâté?
Serve it with bread, toast, vegetable sticks or, if you prefer, use it to fill sandwiches and wraps.

Which herbs can I use in this recipe?
We used rosemary, which can easily be replaced with thyme.

Which nuts can I use?
Use walnuts, cashews or Brazil nuts, raw or roasted. Although optional, they add a special touch.

Allow it to rest in the fridge
Once ready, cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes. This is the average time for the pumpkin and feta pâté to firm up and be ready to enjoy.

Can I substitute the honey?
For a vegan recipe, replace the honey with agave syrup or maple syrup.

Cookware

Attributes

Questions

Photos of members who cooked this recipe