This dip is a balanced blend of exotic Moroccan flavours & the natural sweetness of roasted vegetables. The nuts & bread give this dip more body and softens the spices. Terrific with cucumber sticks or corn chips.
1 cup peeled & diced pumpkin
¼ cup macadamia oil, plus additional for roasting and frying
1 red capsicum, quartered
2 tomatoes, quartered
½ red onion, diced
2 garlic cloves, sliced
1 tsp each ground cumin &coriander
½ tsp ground ginger
¼ tsp ground cinnamon
1 slice gluten free bread
½ cup brazil nuts
4 dates, seeds removed & chopped
Juice of half a lemon
S & P, to taste
Preheat oven to 180oC.
Coat pumpkin with macadamia oil and roast for approximately 15 minutes – turning pumpkin pieces halfway – until pumpkin is soft and easily pierced with a knife. Add capsicum and tomatoes and toss through oiled pumpkins. Roast the tray of combined vegetables for a further 10-15minutes until the tomato and capsicum are soft and blistered. The pumpkin should be slightly caramelised and collapsed. Once cooled, remove skin from capsicum.
Fry onion, garlic and chillies in macadamia oil for approximately 3 minutes until onion is translucent. Add ground spices and a pinch of salt and fry for another 30 seconds until spices are fragrant.
Tear gluten free bread into small chunks. Combine pumpkin, capsicum, tomatoes, the onion, garlic and spice mixture, dates, brazil nuts, dates and lemon juice in a blender and mix to form a rustic consistency. Season with S&P to taste.