This Middle Eastern-inspired dip has loads of roasted-in flavour, making it the perfect match for Tucker's Natural Supergrain Bites.
Place yoghurt in muslin cloth. Sit yoghurt in sieve over medium bowl. Cover with overhanging cloth and weigh down with two small plates. Refrigerate overnight.
The next day, preheat oven to 180C.
Coat pumpkin pieces in olive oil, season with salt & pepper. Place on baking tray and roast until soft and slightly caramelised.
Dry toast caraway seeds and pepita separately in small frying pan.
Grind cooled caraway seeds in spice grinder or mortar and pestle.
Allow pumpkin to cool slightly, transfer to medium bowl and roughly crush with fork.
Add strained yoghurt, mix gently with large spoon to achieve marbled effect.
To serve, spread dip evenly over large plate/ platter.
Season with sea salt, cracked pepper and toasted caraway.
Scatter with the pepitas and coriander and serve with Tucker’s Natural Supergrain Bites.