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ROAST PUMPKIN DIP

Brenda Janschek
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 500 grams pumpkin cut into 2 cm cubes
  • 4 garlic cloves whole and unpeeled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons plain or Greek yoghurt
  • ¾ cup Greek feta cheese
  • ½ cup raw or roasted cashews
  • ½ teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • cracked black pepper
  • 1 tablespoon fresh coriander chopped

Instructions
 

  • Preheat oven to 180°C.
  • Place pumpkin and garlic on a lined baking tray, drizzle with 2 tablespoons extra virgin olive oil and toss. Roast for 20 minutes or until cooked.
  • Place pumpkin, yogurt, feta cheese, cashews, cumin, paprika, sea salt, cracked pepper, and coriander leaves into a food processor. Process until a smooth dip forms.
  • Spoon into a small serving bowl. Serve with vegetable crudités, wholemeal pita triangles, or seeded crackers