This dip is perfect for dipping veggie sticks. It’s full of flavor while also providing fibre and micronutrients!
Ingredients
4 cups butternut pumpkin 1 Tbsp olive oil
1 x 400 g tin of chickpeas,
drained
3/4 cup coconut cream
1/4 cup water
2 cloves garlic, crushed
2 teaspoons cumin
1 teaspoon dried, ground
coriander
Juice of 1 lime
Salt & pepper to season
Method
Preheat the oven to 180 degrees Celsius fan bake.
Place pumpkin on a baking dish & drizzle with olive oil. Toss to coat.
Bake for 25-30 minutes until cooked through.
Place all of the ingredients in the food processor & blend until smooth. Serve with veggies sticks like carrot, cucumber, and capsicum.