01 October, 2010

Roast Pumpkin Cashew Dip recipe


I like to roast my pumpkin with olive oil & whole cumin seeds.
We eat it as a snack – hot or cold.

I roasted a whole pumpkin this last time and
remembered I had a dip recipe to use the surplus.
Just the thing when about to go a-visiting!

Roast Pumpkin & Cashew Dip Recipe


1 cup raw cashews (soaked overnight)

2cups roasted pumpkin

1 crushed garlic clove

1 tsp fresh rosemary

Himalayan rock sale

Pinch cayenne pepper

Squeeze lemon juice

Blend all ingredients until your preferred consistency

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