Pumpkin season. Infinite number of pumpkin recipes required. This one has used up several of our pumpkins, and will use up several more before the season ends.
This is one of the dips I made for our Halloween progressive dinner (southern hemisphere Halloween, last weekend). The kids got into it and made a very big dent in it before the adults even got a go. Sadly I didn’t get any left over to bring home. So I just had to make another batch for spreading on my lunch sandwiches.
(You could probably substitute cashews or almonds for the macadamias if you live outside maca growing country).
Chop 500 grams of pumpkin into bite sized pieces and spread them on an oiled baking tray.
Add 3 cloves of garlic (skin on) and roast for 10 minutes or so in a medium oven until the pumpkin is tender to a fork.
Spread ½ cup roughly chopped macadamias on another baking tray, and roast for about the same time until they are just starting to brown. (Best to do them on separate trays though, so you can avoid overcooking either part).
Tip into a food processor with
- ¼ cup lemon juice
- scant ½ teaspoonground cumin
- scant ½ teaspoon ground cinnamon
- good pinch of chili powder
- good pinch of salt
Blend until chopped fine but not smooth – you want a bit of texture left in the nuts. Taste and adjust the chili, salt and lemon juice levels to your liking.
Best the next day, if you can wait that long.