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Opening Hours

9.30 am - 4.30 pm
7 Days

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2014 Rural Co Supplier Awards
Annie's Country Quilt Store Ltd
Runner Up:  Emerging Business Award 2014

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Recipes

Roast Pumpkin Dip

  • 1 kg pumpkin, peeled and chopped
  • 4 cloves garlic (leave the skins on)
  • 2 tbsp olive oil
  • 1 tsp cumin
  • ½ tsp chilli flakes
  • 2 tbsp tahini
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste
  • Toasted pumpkin, sunflower seeds and chopped walnuts to garnish

Roast the pumpkin, oil and garlic on a baking tray at 180 C for about 45 mins or until tender.

Squeeze the garlic from the skins into the food processor and add the spices, tahini and vinegar. Process until smooth adding a little extra oil if necessary.

Place in a bowl and top with the toasted nuts and seeds. Serve with crackers, or pita crisps.