- About Us
- Latest Research
- NutENews BLOG
- Contact Us
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.
Energy 545kJ, Protein 3g, Fat 11g (Saturated fat 2g), Carbohydrate 5g, Sugars 4g, Fibre 2g, Sodium 2mg
Pita bread not included in the nutritional analysis.