Moroccan spiced pumpkin, pistachio and macadamia dip

Serves: 12

Type of recipe: Snacks

Recipe

This Moroccan-Spiced Pumpkin, Pistachio, and Macadamia Dip is a vibrant, flavor-packed delight! Roasted butternut pumpkin is blended with toasted cumin, crunchy pistachios, rich macadamias, and a kick of chili paste, creating a smooth, creamy dip with a perfect balance of spice and nuttiness. Topped with fresh coriander and served with warm, toasted pita, this dip is the ideal appetizer or snack to impress your guests with bold, exotic flavors!

Ingredients

750g peeled, chopped butternut pumpkin
1/2 teaspoon cumin seeds, toasted
1/2 cup chopped pistachios
1/2 cup chopped macadamia
1/4 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

Method

1. 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.
2. Place the pumpkin in a food processor or blender with pistachios, macadamias, chilli paste, coriander, water and oil and blend until smooth.
3. Serve with extra coriander and pita bread.

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