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Roasted Pumpkin, Chilli and Cashew Dip

Ingredients

400g pumpkin

200g raw cashew nuts

2 whole green chillies

4 tablespoons olive oil

1 tablespoon sour cream

Method

Preheat the oven to 200°C

In an oven tray add the sliced pumpkin, skin on and the chillies. In a separate dish add the cashew nuts and roast for 5 or 6 minutes before removing and leaving to cool. They burn fast so keep an eye out.

Drizzle with olive oil, season with salt and pepper and bake until soft, around 25 to 30 minutes. Cool.

Remove the skin and seeds from the chillies and the skin from the pumpkin and add to the food processor. Add the roasted cashew nuts, olive oil and sour cream. Blitz until smooth. Add more olive oil if necessary to get the right consistency. Season to taste.

Serve with homemade flatbreads.

This recipe works really well on the bbq too and it adds a lovely smokey flavour . Either method gives you a delicious dip.

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