Serves: 2 - 3 large serves of
dip
1kg Kent Pumpkin
2 Cloves Garlic
1/2 tsp dried chilli flakes
150 grams of Roasted Unsalted
Cashews
Olive Oil
Salt
Method
Cut Pumpkin into 3 cm cubes with skin left on. Drizzle with olive oil and sea salt. Roast
for 30 minutes at 200 degrees or until cooked through. Let cool.
Add garlic to bowl and continue to process on Speed 7 for 5 seconds.
Scrape down sides.
Add cashews and chilli flakes to bowl pulse two to 3 times. Do not finely chop - the dip tastes best with
chunky texture.
Remove skin from pumpkin. Add
pumpkin to bowl and mix for around 4 seconds on speed 4.
Serve with warm flat bread or ciabatta!
What is your favourite dip?
Sounds really yum. Thanks
ReplyDeleteYou are very welcome! Stay tuned for more recipes coming soon!
ReplyDeleteHey "mum",
ReplyDeleteI was walking through target and saw that they had the Bellini in stock so I bought it.
Do you have any tips for converting the online Thermomix recipes for use with the Bellini?
Maybe a separate post would be a good idea. Thanks again!!!