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.