Pumpkin & Tahini Dip

Method

1. Preheat the oven to 220°. On a large baking tray, toss the pumpkin with 2 tbsp olive oil and season with salt and pepper.
2. Roast in the oven for 35-40 mins, tossing occasionally, until the pumpkin is tender and golden brown. Allow to cool down for at least 10 mins.
3. Meanwhile, in a small non-stick pan, heat the remaining 1 tsp olive oil. Add the pumpkin seeds and toast, stirring often, until they’re lightly golden (around 3 mins). Transfer the seeds to a paper towel-lined plate and season generously with salt.
4. Add the roast pumpkin, yoghurt, tahini, lemon juice and cayenne pepper to a food processor. Puree until smooth, adding a dash of water if needed. Season with salt and pepper, then place in a serving bowl. Top with the toasted pumpkin seeds and serve with your favourite sides.