Asian Pumpkin Dip


500 g pumpkin

1/2 cup coriander leaves, plus extra to garnish

1 lg clove garlic, finely chopped

1 tbsp finely grated ginger

3 tbsp sweet chilli sauce

3 tbsp lime juice

1 tsp ground cumin

1 tsp sea salt

1 tin chickpeas, rinsed & drained

Water to thin (if needed)

What to do:

Preheat the oven to 200C. Dice the pumpkin and place on an ovenproof tray lined with baking paper. Bake pumpkin for approximately 20 minutes or until soft. Remove from the oven and allow to cool slightly.

Place pumpkin, coriander, garlic, ginger, sweet chilli sauce, cumin, salt & chickpeas into the bowl of the food processor. Whiz briefly to combine ingredients.

With the motor running, pour in some water if needed in a thin stream. Process to a smoothish consistency, leaving some texture to the mixture.

Serve garnished with extra coriander leaves.


Asian Pumpkin Dip recipepdf
Asian Pumpkin Dip checklistpdf