Dairy Free, Gluten Free, Vegan
Ingredients
250g pumpkin, cut up into pieces
1 garlic clove
65g unhulled tahini (about 2 1/2 tablespoons)
Extra Virgin Olive Oil
Juice of 1 lemon
50g cashews
1/2 tsp ground cumin
1/2 tsp himalayan salt
50g water
Extra Virgin Olive Oil
Ground paprika
Method
Pre-heat your oven to 180 degrees celsius. Add pumpkin and garlic to a roasting pan and drizzle with olive oil. Bake for about 30 minutes until pumpkin is slightly caramelised.
Add pumpkin, garlic, tahini, 25ml olive oil, lemon juice, cashews, cumin, salt and water to a food processor, blender or Thermomix. Blend on high for 30 seconds (Thermomix: 20 seconds/speed 6). Repeat or pulse until you reach a desired consistency.
Serve with a drizzle of olive oil and sprinkle of paprika on top.
