Roast Pumpkin Dip

Spiced Roast Pumpkin Dip (from Zoe)

Olive oil, onion, garlic, cumin powder, coriander powder, fresh parsely or coriander, salt & pepper.

1. Cut up and roast about 750g pumpkin and a large onion (I do it when I'm doing a roast anyway). Roasted in coconut oil is healthy and tasty.
2. Crush and gently sautee 3 cloves of garlic in olive oil and add a teaspoon each of coriander and cumin when almost done (to eliminate this step you can used roast garlic and roll the pumpkin in the spices before cooking).
3. Puree all ingredients in food processor, adding 1/2 cup fresh herbs and salt and pepper to taste. Add plenty of olive oil and a bit of water to get the right consistency – stiff but moist.
4. Serve sprinkled with toasted pepitas

I reckon this would also be great with crushed/processed cashews.