Vanessa Hutchinson |

Low FODMAP Pumpkin, Carrot and Feta Dip

Are you ready to impress your friends with the most delicious dip EVER!!

Anyone that suffers from FODMAP intolerance knows that 99.9% of store bought dips contain onion and garlic – so I always make my own! This pumpkin feta dip is probably my favourite. 

It's healthy, delicious and soooo easy – no skill or precision required. 

Warning: it's very addictive. I eat it regularly with a spoon and I'm worried that I am turning a bit orange....


  • Approx. 1kg of kent pumpkin (don't worry, it doesn't need to be exact)
  • 3 large carrots
  • 200g soft feta cut into cubes (use dairy free if vegan or lactose intolerant)
  • Garlic infused olive oil 
  • Parsley or coriander
  • Salt


  1. Cut pumpkin and carrots into chunks and place on a baking tray. Drizzle generously with garlic infused olive oil and in salt. 
  2. Bake for ~30 minutes at 200 degrees Celsius (or until soft)
  3. In a food processor, blitz the pumpkin and carrot, then add the feta and parsley
  4. Serve with crackers!

And there you have it – the easiest, most delicious dip in the whole wide world!

pumpkin dip
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