This gluten free Moroccan pumpkin dip is refreshing and tasty. Dips served with chopped veggies or homemade crackers are a great healthy snack for those living gluten free. The inspiration for this pumpkin dip is a store bought one, which is pretty good on all accounts, but this is so much better. The pumpkin gives it a lovely sweetness, the spices add depth of flavour and the lemon juice and coriander make it taste fresh. Devine.

Gluten free Moroccan pumpkin dip

Preparation time
20 minutes
Cooking time
45 minutes


  • 1/2 butternut pumpkin
  • olive oil
  • salt and pepper
  • 1/2 bunch of coriander, stalks removed and chopped
  • 1 lemon
  • 1/2 tsp cumin, ground
  • 1/2 tsp paprika, ground
  • 1/4 tsp dried turmeric, ground
  • 1/4 tsp garlic powder
  • 1/2 tsp salt

Gluten free Moroccan pumpkin dip


Preheat the oven to 180°C.

  1. Peel and chop the pumpkin into 2cm cubes. Place on a baking tray, drizzle with olive oil, season with salt and pepper and place them in the oven.
  2. Roast for 25 minutes, then turn the pumpkin and roast for 20 mins. Allow to cool a little.
  3. Meanwhile, in a blender add the coriander, lemon juice, spices and salt, then add the slightly cooled pumpkin and blend until smooth.
  4. Refrigerate until read to serve.

We served this gluten free Moroccan pumpkin dip with our delicious gluten free crackers, it was a delicious combination.

Gluten free Moroccan pumpkin dip

Nutrition notes

  • 23 calories per 50 grams
  • Very low in saturated fat
  • No cholesterol
  • High in calcium
  • High in dietary fibre
  • High in iron
  • High in manganese
  • High in magnesium
  • High in niacin
  • Very high in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C