Pumpkin & Tahini Dip
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!
20 mins
8
All Year
Hands up if you’re obsessed with red capsicum 🙋♀️ If you’re like us – we think you’ll enjoy our Roast Capsicum & Cashew Dip made with flavoursome red capsicum and crunchy cashews!
Ingredients
Method
- Preheat oven to 180C. Once hot, cut your capsicums in half, de-seed them, and drizzle them with olive oil before placing them in the oven (cut side down) on a lined baking tray for 15 mins until the skin blisters. Remove from oven and allow to cool.
- Once cool, peel off the skins of the capsicums (discarding skins), before placing in a blender with all of the other ingredients. Blitz until a chunky dip is formed.
- Store in a jar in the fridge for no longer than a week.