Roast Pumpkin And Cashew Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a tasty pumpkin dip that goes really well with plain crackers. Great for gatherings and summer bbqs! Ingredients:
500gm pumpkin |
1/2 cup cashews |
1 small clove garlic |
1 tablespoon olive oil |
sea salt |
2 tablespoons parmesan cheese |
Directions:
1. Chop pumpkin into 1cm cubes (skin off)
2. Put pumpkin into bowl and drizzle approx 1 tablespoon of olive oil over pumpkin
3. Sprinkle sea salt over pumpkin and mix until pumpkin is thoroughly coated in oil and salt
4. Put pumpkin on roasting tray and roast at 200c for 20 minutes or until pumpkin is golden brown and soft in texture
5. Put cashews in food processor and process until there are no big pieces of cashew left
6. Put processed cashews into separate bowl
7. When pumpkin is cooked place in food processor with chopped garlic and process until it becomes a paste-add a drizzle of olive oil to help the mixture
8. Mix pumpkin with cashew nuts and parmesan cheese
9. Add more salt to taste if you want to
10. Chill in fridge or serve immediately!
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