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
-½ -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