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Makes roughly 2 cups


- 1 cup fermented pumpkin 

- 1 fermented onion 

- 1 fermented clove garlic

- ¾-1 cup Kultured Wellness Coconut Yoghurt

-Himalayan salt to taste

-1 tsp turmeric powder

-½ tsp chili or cayenne pepper (optional)


1.Strain the pumpkin through a sieve to remove all the excess liquid. Collect 1 cup of the fermented pumpkin/ garlic/ onion mix.

2.Stir the pumpkin, yoghurt, salt, turmeric and cayenne pepper together in a bowl or blend together in a food processor or thermomix until evenly combined.

3.Taste the mixture and adjust if needed.

4.If you left the skin on your pumpkin when fermenting, strain the mixture through a fine mesh sieve to remove this, collect the dip in a fresh bowl.

5.Serve with crackers, celery or cucumber sticks.

Recommended Serving Suggestion: Turmeric crackers, top with avo, top with the pumpkin dip, top with a little fermented veggies.

Photo credit: Jordan Pie.

Recipe from The Gutalicious Cookbook 

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