Over Hummus? Try this Tuscan Dip Instead!

Hummus has long been our ‘go-to’ dip. In fact, it has become such a favourite that we use it in more dishes than we can count, from a simple vege stick dip, to creamy dressing for a wrap, hummus has been well loved in the Mana kitchen. So when we were digging through some old Mana recipes we were pleasantly surprised to find a new dip to add to the mix. It is too early to say whether it will surpass our love of hummus, but we are definitely going to give it a chance, and we suggest you do too!

The sweet, Mediterranean flavours of sundried tomato and olive bring a hint of exotic-ness to this dip/spread/dressing – try it in salads, cheese platters and everyday sandwiches. Much like hummus, it is versatile and pretty straightforward to prepare, once you have cooked the two main ingredients, the rest is simply blizting it up in the blender.

  • Vegan-Friendly

  • Good with snacks, salads, side dishes

  • Healthy and Delicious



½ medium pumpkin

2 kumara

a few sundried tomatoes

4 cloves garlic

root ginger to taste

pitted olives to taste

choice of herbs and spices e.g. ground cumin, ground coriander, paprika, basil

⅓ C good olive oil

a glug tamari


Peel and cut pumpkin and kumara into chunks. Cover and bake 175C until soft. Soak sundried tomatoes in boiling water for ½ hour. Save liquid. Rough chop garlic, ginger and tomatoes and place in blender with soak water. Start blending slowly adding cooked vegetables, olive oil, tamari and your choice of olives, herbs, spices. Place in serving dish and top with a little good olive oil, spices and toasted seeds.


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