Creamy Pumpkin Whipped Feta (Printable Version)
# What You'll Need:
→ Cheese and Dairy
01 -
100 grams crumbled feta cheese
02 -
100 grams plain Greek yogurt
→ Vegetables and Fruits
03 -
120 grams pumpkin puree
04 -
15 ml fresh lemon juice
05 -
1 clove garlic, minced
06 -
10 grams fresh parsley, chopped
→ Oils and Seasonings
07 -
30 ml extra virgin olive oil
08 -
1/4 teaspoon ground cumin
09 -
1/4 teaspoon smoked paprika
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnishes (optional)
12 -
15 grams toasted pumpkin seeds
13 -
Pita chips or fresh vegetable sticks for serving
# Step-by-Step Directions:
01 -
Place crumbled feta cheese, Greek yogurt, and pumpkin puree into a food processor. Blend on high speed until smooth and creamy, scraping down the sides as necessary to ensure uniform mixing.
02 -
Add olive oil, fresh lemon juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper to the processor. Blend again until fully combined and the mixture achieves the desired consistency, from spreadable to aerated.
03 -
Taste the dip and modify seasoning as needed. Increase lemon juice for brightness, cumin for earthiness, or salt to enhance overall flavor.
04 -
Spoon the mixture into a serving bowl, creating a gentle swirl with the back of a spoon to form small pockets for garnish placement.
05 -
Sprinkle chopped fresh parsley and toasted pumpkin seeds over the top to add fresh herbal notes and textural contrast.
06 -
Present with warm pita chips or crisp vegetable sticks to complement the creamy texture and rich flavors.
# Helpful Notes:
01 -
Store in an airtight container refrigerated for up to 3–4 days. For freshness, press plastic wrap directly onto the surface before sealing. Prepare up to 24 hours ahead to allow flavors to meld.