• Rose

Pumpkin "hummus" dip

¼ pumpkin - sliced into wedges and roasted

2 Tbsp tahini

1 Tbsp apple cider vinegar / lemon juice

2 Tbsp olive oil

¼ c roughly chopped coriander (cilantro) or parsley

Salt & pepper

⅛ c ice water



 

Start by preheating the oven to 190 C and roast your wedges of pumpkin. I seasoned with salt, pepper, cumin powder and olive oil. Roast for 30 minutes or until fork tender.


Allow to cool then use a spoon to scoop the pumpkin from the skin. Place in a food processor and blitz until well broken up. Add the rest of the ingredients besides the water. Pulse until well incorporated. Slowly pour in ice water until desired consistency is reached.


Store in the fridge in an airtight container. We served it with falafels, green beans and mint yogurt dip, also also used it as a dip for chips.



 


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