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:
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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