Baked Kumara

If you’re looking for a delicious dinner recipe with hidden nutrition, you have to try this Baked Kumara with Chickpeas, and Lisa's Vintage Cheddar & Caramelised Onion Whipped Dip!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetiser, Dinner, Lunch
Servings 4 people


  • 4 medium orange or golden kumara
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • 1 tsp sea salt
  • 1 can chickpeas well drained
  • 1 tub Lisa’s Vintage Cheddar Caramelised Onion & Thyme Whipped Dip
  • ½ cup baby spinach leaves shredded
  • ¼ cup chargrilled capsicum sliced
  • 1 small red onion sliced
  • 2-3 sprigs fresh thyme leaves


  • Preheat the oven to 180°C, scrub the kumara and dry well.
  • Rub the kumara with the oil, smoked paprika and salt and place on a lined oven tray. Bake for 20-30 minutes, depending on size, until tender when pierced with a knife. Allow to cool slightly then cut in half lengthwise and arrange the cut side up on the tray. Scoop out a small hollow along the centre of each kumara half and reserve the flesh.
  • Combine the chickpeas, reserved kumara flesh, half the dip and shredded spinach leaves then spoon into the kumara halves. Top with extra dip and scatter with chopped capsicum, sliced red onion and fresh thyme sprigs.
  • Bake in the oven for a further 10-15 minutes until the filling is hot and golden on top.
Keyword gluten free, vegetarian
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