Monday, December 26, 2011

roast pumpkin dip

Are you in the thick of holiday entertaining and tired of cheese and crackers? Enter this deliciously rich and healthy roast pumpkin and cashew dip. Perfect for afternoon entertaining, as a mid morning snack or smeared on a wrap and topped with cheese and veggies. A sure hit with toddlers, children and adults.

Ingredients
1/4 large pumpkin (1/2 jap)
1 tsp ground cumin
1 tsp ground coriander
1 tbs olive oil
salt
1 garlic clove
1/2 cup of cashews

Directions
Chop pumpkin into cubes, drizzle with olive oil and toss with spices and salt. 
Roast in the oven for 20-25 minutes until tender and slightly golden around the edges. 
Place roast pumpkin into a food processor with garlic clove and cashews.
Blend until smooth.
Add more salt and olive oil if desired.
Serve with cashews and coriander (I only had parsley!) on top. 


1 comment:

ruby and levi said...

Yummo - thanks for this one - I have so many food intolerances, but this is one I can actually eat! So hard to find dips I can have.

Will be making this today with all my leftover roast pumpkin!

Happy Christmas!

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