Pumpkin and Cashew Dip

  Prep Time: 15mins
  Cook Time: 25mins
  Serves: 6


  • ½ butternut pumpkin
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp cumin
  • 1 clove garlic
  • 100g unsalted cashews
  • ½ long red chilli deseeded
  • ½ bunch coriander
  • Salt & pepper to taste


Step 1

Preheat oven to 180°C.

Step 2

Peel and chop pumpkin into 2cm cubes, toss in oil and roast for 20mins until soft. Let cool.

Step 3

In a dry pan over low heat gently toast cashews until just starting to colour. Cool.

Step 4

In a blender combine pumpkin, cashews, oil, lemon juice,garlic, cumin, deseeded and chopped chilli, and roughly chopped coriander.

Step 5

Blitz until well mixed but still with a bit of texture. Taste and season as required.

Step 6

Spoon into a serving bowl and garnish with extra coriander leaves.