Ingredients for 4 persons
For the dip:
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2 Cloves Garlic
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1 Chilli pepper
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2 Sprigs Sage
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150 g Feta
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2 TBSP Olive oil
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1 Jar Kühne pumpkin cubes
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1 TSP Cumin
Further:
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1 Flatbread
Preparation
Preheat the oven to 160 °C (top/bottom heat). Peel and chop the garlic. Wash the chilli and sage, pat dry, and roughly chop. Place the garlic, chilli, sage, feta and olive oil into a baking dish. Drain the pumpkin cubes and add them to the feta mixture. Bake in the oven for about 20 minutes.
After baking, mash the mixture with a fork or whisk until creamy. Sprinkle with black cumin seeds and serve with toasted flatbread.
Recipe advice
Feel free to experiment with other flavours and spices. Rosemary and olives, for example, make a delicious addition to the pumpkin and feta.
Nutritions
-
Calories
341 kcal -
Carbohydrates
39 g -
Fat
15 g -
Protein
10 g -
Kilojoule
1428 kJ