Moroccan spiced pumpkin, pistachio and macadamia dip

• 750g peeled, chopped butternut pumpkin
• ½ teaspoon cumin seeds, toasted
• ½ cup chopped pistachios
• ½ cup chopped macadamia
• ¼ teaspoon chilli paste
• 2 tablespoons chopped fresh coriander
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon chopped coriander, extra, to serve
• 2 small toasted wholemeal pita bread, sliced, to serve

Preheat oven to 190C. 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.

This will keep in the fridge for 3-4 days.

Makes 2 ½ cups.

Serves 12 – 11g nuts per serve

NUTRIENTS per serve – (130g per serve)

Energy 545kJ, Protein 3g, Fat 11g (Saturated fat 2g), Carbohydrate 5g, Sugars 4g, Fibre 2g, Sodium 2mg

Note:

Pita bread not included in the nutritional analysis.