Pumpkins! They thrived this year, and we had hundreds of them.
We’ve had pumpkin in salads, roasts, desserts…and this week since we also have loads of violet cauliflower, which is gorgeous eaten raw with a decent dip, I’ve just made a pumpkin and cashew dip.
Here’s the recipe:
About half a kilo of pumpkin and sweet potato, roasted. You can use pumpkin alone, but we just happened to have them both leftover after a roast. If you are purposefully roasting the pumpkin to make the dip you’ll need to peel, seed and dice the pumpkin, then roast at 180C for about half an hour.
1/2 Cup Cashews…or another nut if you prefer
2 Tbsp Seasoning. I used YIAH Cinco Pepper Enchilada seasoning (which is completely herbs and spices). Otherwise Moroccan Seasoning is a good option.
3/4 Cup greek yoghurt. Try coconut yoghurt if you’re going dairy free
Method: Using a blender or food processor, mix all ingredients until smooth.
Simple, isn’t it?