Skip to content

Pumpkin, Capsicum and Pesto Dip with Pita Crisps

 Pumpkin, Capsicum and Pesto Dip with Pita Crisps


500g Kent (Jap) pumpkin, peeled and deseeded

1 red capsicum, halved, seeds removed

Olive oil cooking spray

1 cup (50g) firmly packed fresh basil leaves

1 clove garlic, peeled and chopped

1/4 cup dry roasted unsalted cashews

2 tbs grated parmesan

1 tbs olive oil

1 tbs lemon juice

4 small lite wholemeal pita pocket bread

Small basil leaves and lemon wedges to garnish (optional)


  1. Preheat oven to 200°C (fan-forced). Cut pumpkin and capsicum into approximately 3cm pieces. Place on a baking paper-lined tray. Spray with cooking oil. Bake in preheated oven for 25-30 minutes until pumpkin is tender. Cool on tray.
  2. Place basil and garlic in a food processor. Process until finely chopped. Add cashews, parmesan, oil and lemon juice. Process to form a thick paste.
  3. Add roasted pumpkin and capsicum. Process until well combined.
  4. To make pita crisps, reduce oven temperature to 180°C (fan-forced). Cut each pita bread into 8 wedges. Place on an oven tray and spray with cooking oil. Bake in preheated oven for about 5-7 minutes until crisp and light golden. Cool on tray.
  5. Transfer dip to serving plate or bowl. Garnish with basil leaves and lemon wedges, if desired. Serve with pita crisps.

Note: Dip can be thinned with a little cold water if consistency is too thick.

Tasks for kids:

Pick basil leaves from stems and measure 1 cup (ingredient preparation).

Cut pita bread into triangles, with adult supervision (Step 4).

Nutrients Per Serve

Energy 901kJ
Total Fat 10g
Saturated Fat 2.5g
Monounsaturated Fat 5.7g
Polyunsaturated Fat 1.1g
Protein 7.5g
Carbohydrate 20.9g
Fibre 5.1g
Sodium 204mg
Serves 6 (Makes 1.5 cups of dip)
Preparation Time 25 minutes
Cooking Time 35 minutes