Pumpkin Dip
Preparation Time: 5 mins
Cooking Time: 30 mins
Serves: makes 200g
Ingredients
250g pumpkin – peeled, deseeded and cut into 3cm chunks
4 cloves garlic – leave skin on
¼ Cup olive oil
30g smoked almonds
100ml olive oil
10g Matchett’s Chilli Sting
¼ tsp salt flakes
Method
Preheat oven to 180 degrees Celsius.
Roast pumpkin and garlic in a little olive oil to a light golden colour.
Allow to cool and peel the garlic.
Place all the ingredients into a food processor. Blend until very smooth.
Refrigerate until required. Transfer to a clean serving bowl.
Serve with Matchett’s Water Crackers
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