Christmas means one thing. FOOD. Im sure your December has been full of many social engagements. I believe one of the best parts about getting together with a group of friends is the party dips, snacks and platters.
This spicy pumpkin dip is DAMN DELICIOUS. Like when I test tried the first bite I was like...... my life is complete.
Ok ok, well maybe im a little too enthusiastic. Long story short this dip rocks because its chickpea and bean free. Hooray, no cheeky gas post party.
If you don't like heat feel free to skip the cayenne pepper.
I made two medium size bowls full. I've been using this dip on everything this week like rice cakes or roast veggies. Make and share with others. Enjoy!
Notes: I find it's much easier to stick a whole bulb of garlic still in all its skin in the oven. Once it is complete, I squeeze one end until I've removed my desired cloves. I keep the other to add to my next dinner or meal.
500g ( 2 full cups) roast mashed pumpkin skin removed
2 tbsp of lemon juice ( 1 large lemon )
1/4 cup of tahini
1/4 cup of fresh herbs or crushed almonds to decorate. (coriander is my fav)
3 cloves of roast garlic ( don't peel your garlic)
3/4 tsp salt
1/4 tsp pepper
1/2 tsp of cayenne pepper
1/2 tsp Paprika
1 tsp cumin
1 tsp of honey or maple syrup
Preheat your over to 200 degrees - on the roast vegetable setting if you have a smart oven.
Thinly slice your pumpkin and coat with 1 tbsp of olive oil. Evenly space the pumpkin on baking paper on an oven tray. Place the cloves of garlic on the side of the tray still in all the skin to roast along with the pumpkin.
Bake for 45-50 minutes. Once complete remove and place pumpkin in a blender or food processor. Squeeze one end of the garlic until out pop three cloves. Add the cloves to the blender along with all the other ingredients. Blend or process until smooth. Serve with 1/4 cup of chopped fresh herbs like coriander or crushed almonds.
Hope you love this recipe as much as I do.