Pumpkin dip, with a kick!
I had a craving for a pumpkin, cashew and parmesan dip this week. I searched Google for recipes and found this very simple one. It was very easy to make. I had one kilo of pumpkin so I quadrupled the other ingredients. It produced so much dip I thought we would get fed up of it but it was lovely down to the last morsel! I held back a small portion and made it extra spicy for Byron and decorated with some sliced fresh red chillies! KaBOOM!
Ingredients
250 gm peeled and seeded pumpkin
2 and 1/2 tablespoons of mild oil
1/2 cup salted roasted cashews
1 teaspoon white vinegar
1/4 cup grated Parmesan cheese
2 cloves garlic
Dash ground chilli
1/2 teaspoon mild paprika
2 - 3 tablespoon water
2 and 1/2 tablespoons of mild oil
1/2 cup salted roasted cashews
1 teaspoon white vinegar
1/4 cup grated Parmesan cheese
2 cloves garlic
Dash ground chilli
1/2 teaspoon mild paprika
2 - 3 tablespoon water
Method:
Pre-heat oven to 180 degrees Celsius.
Cut pumpkin into cubes, brush with half a tablespoon of the oil and roast in the oven until tender. This may take about half an hour or so.
When cooked, place the pumpkin in a blender with half of the roasted cashews and all the other ingredients. Blend till smooth. Add the remaining cashews and pulse the blender just a couple of times for the cashews to be broken up, but only into small pieces. You don't want the whole lot to be blended smooth because there needs to be some chunkiness remaining.
