Pumpkin and Cashew Dip
Recipe and picture courtesy of Emily Bollinger. Photo courtesy of Katrina K.
Ingredients
- 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
Directions
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.
Ingredients
- 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
