2 ½ cups
This orange beauty is our new Pumpkin & Tahini Dip, packed full of sweet, roasted Pumpkin!
We love to dip roasted Carrots and fresh, crunchy Capsicum into this one. Oh, and flatbread of course!
- Preheat the oven to 220°. On a large baking tray, toss the pumpkin with 2 tbsp olive oil and season with salt and pepper.
- 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.
- 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.
- 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.