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Feta dip with pumpkin

Slowly the leaves of the trees turn red and gold – for me a sign that the cozy time of the year begins. I spend more time at home and enjoy happy cooking evenings with friends. That’s when one or the other pumpkin ends up on the table. The latest creation: Feta dip with pumpkin. Pumpkin doesn’t get any creamier than this! But I must also warn you, because once you have dipped a piece of toasted bread in the spicy dip, you can no longer stop snacking.

An oven dip is always a hit

You can always make oven vegetables. Just like an oven dip! Because the roasting makes the vegetables particularly aromatic. You’ve probably already tried feta dip with peppers or tomatoes, right? Then you know roughly what you’re in for. And if not, then your oven will soon be in continuous operation. Because the feta dip with pumpkin is quick and easy to prepare, so you can toast bread in peace while the cheese and pumpkin sizzle in the oven. Fresh thyme and a few spices from the Levant can’t be missing, of course. Sumac brings a sour note that harmonizes deliciously with the salty feta and the crumbly pumpkin.

So far I have made the golden pumpkin cream only with Hokkaido, but I’m sure it tastes just as delicious with butternut or nutmeg pumpkin. Just give it a try. What I definitely recommend you do is serve the dip warm and serve with fresh, toasted bread! Sure, you can dip it cold, but it’s just creamier and more flavorful when it’s fresh out of the oven.

So, if you have a pumpkin half left, cut it small and put it in the oven with feta and co. The feta dip with pumpkin tastes best when you snack it with friends.

Recipe for feta dip with pumpkin

Kürbis-Feta-Dip in einer Schüssel serviert. Daneben liegt geröstetes Brot.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 People
Calories 185.3



For the pumpkin feta dip

  • 400 g Hokkaido pumpkin
  • 1,5 TL Sumac
  • 1/2 TSP Salt
  • 2 TBSP Olive oil
  • 200 g Feta
  • 2 Branches thyme
  • 1 TSP Harissa (optional)

For garnishing

  • 1 TSP Almonds
  • 1 TSP Pumpkin seeds
  • 2 Stalk Parsley
  • 1 TBSP Olive oil
  • 1 pinch Chili flakes


  • Preheat the oven to 200°C grill function.
  • Wash the pumpkin and cut into slices.
  • Place squash wedges on a baking sheet or in a baking dish, sprinkle with sumac, salt and oil, add thyme sprigs and roast in the oven for about 10-15 minutes.
  • Allow pumpkin wedges to cool briefly. 
  • Meanwhile, coarsely chop almonds, pumpkin seeds and parsley. 
  • Crumble feta into a tall container, add pumpkin wedges and finely puree with a hand blender.
  • If you like it spicy, you can add 1-2 teaspoons of harissa.
  • Pour olive oil over the feta dip with pumpkin and sprinkle chopped almonds, pumpkin seeds, parsley and chili. It goes well with toasted baguette or Lebanese pita bread.


Recipe contains affiliate links.


Serving: 110g | Calories: 185.3kcal | Carbohydrates: 10.3g | Protein: 7.5g | Fat: 12.5g

If you like colorful pumpkin dishes, try aromatic baked pumpkin on lemon yogurt with hazelnuts and zhug or fluffy chickpea-pumpkin fritters with roasted red pepper-pumpkin dip.

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