Moroccan spiced pumpkin, pistachio and macadamia dip
Moroccan spiced pumpkin, pistachio and macadamia dip
Ingredients
- 750g peeled, chopped butternut pumpkin
- ½ tsp cumin seeds, toasted
- ½ cup chopped pistachios
- ½ cup chopped macadamia
- ¼ tsp chilli paste
- 2 tbsp chopped fresh coriander
- 1 cup water
- 2 tbsp olive oil
- 1 tbsp chopped coriander, extra, to serve
- 2 small toasted wholemeal pita bread, sliced, to serve
Method
- Preheat oven to 190°C.
- Toss pumpkin with cumin seeds and place on a baking tray lined with non-stick baking paper. Bake till tender then remove and set aside to cool.
- Place the pumpkin in a food processor or blender with pistachios, macadamias, chilli paste, coriander, water and oil and blend until smooth.
- Serve with extra coriander and pita bread.
Tips
Keep in the fridge for 3-4 days. Nutritional analysis excludes pita bread.| Nutrients per serve | |
| Energy | 545 kj |
| Protein | 3 g |
| Fat | 11 g |
| Saturated fat | 2 g |
| Carbohydrate | 5 g |
| Sugars | 4 g |
| Dietary fibre | 2 g |
| Sodium | 2 mg |
For information purposes only. ©2024 Nuts for Life