R E C I P E: Easy Dips

Pumpkin and Tahini Dip

Ingredients

• 500g butternut pumpkin (weighed with the skin off)
• 1.5 tbsp olive oil
• ½ tsp cinnamon
• ¼ cup tahini
• 2 tbsp coconut yoghurt
• 2 tbsp toasted pepitas
• 1 to 2 tsp date syrup
• squeeze of lemon juice
• salt
• pepper or a pinch of cayenne

Method

1. Cut the pumpkin into 3 cm pieces and place in a baking tray with the oil cinnamon and some salt and pepper.
2. Cook in the oven for 20 minutes then turn over for a further 20 minutes or until cooked through.
3. Place in a food processor with the tahini, date syrup, yoghurt, lemon juice and cayenne and pulse until all mixed through and then season with salt and pepper.
4. Garnish with toasted pepitas.

Beetroot and cashew dip

Ingredients

• 2 spring onions roughly chopped
• 1 cup cashews (soaked for up to 6 hours)
• 2 medium to large beetroots
• 1 tbsp lemon juice
• salt and pepper to taste

Method

1. Wash the beetroot well. Leave the top and tail of the beetroot on and place the beetroot in a saucepan and cover with water. Bring to the boil and then let simmer until the beetroot is cooked. Usually takes 30 minutes if the beetroot is small.
2. Place the drained cashews in a food processor with the spring onions and pulse until broken up well.
3. Once the beetroot is cooked cool it a little then peel the skin off with your hands. Place it in the food processor and process until the dip is smooth.
4. Add the lemon juice. Check for salt and pepper and season as you wish.



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