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Spicy Pumpkin & Almond Dip

by meg.k (follow)
Easy (2874)      Healthy (1888)      Snack (848)      Gluten Free (672)      Pumpkin (119)      Diph (1)     
This is a fresh and light dip that goes wonderfully with crackers when you're entertaining or makes a great sauce for couscous or polenta.

I developed this recipe inspired by the chunky style Red Rock dips but looking for something less oily and sugary. My recipe uses spices and chilli to create a rich taste without the extra kilojoules.

Preparation Time: 30 mins
Cooking Time: 10 mins
Makes: Approximately 700g of dip

100g almonds
50g sharp cheddar or parmesan cheese
400g Kent pumpkin
100g roasted capsicum
1 tbsp red wine vinegar
1 tbsp fresh coriander
1/4 tsp coriander seeds (ground)
1/4 tsp cumin
1/2 tsp salt
1/2 tsp chilli flakes

Start by putting the pumpkin on to simmer so it can cook whilst you prepare the other ingredients.

Cut away the skin and seeds with their membranes. Dice the pumpkin into pieces about the size of your thumb and add to a sauce pan with approximately 1 cup of water.

Simmer over gentle heat for about 10 mins or until tender.

In the meantime, get the rest of the ingredients ready. For the almonds there are two options, fine or coarse.

If you want your dip to be smoother and more moist, you can grind your almonds into nut meal. For me, the easiest and most effective way to do that is to use a coffee grinder set on its roughest setting.

If you don't have a grinder or you're after a chunkier style dip, simply use a chef's knife to chop up the almonds until the desired texture is achieved.

For my dip I decided to go with half and half with both of the techniques so that my dip would end up with a smooth nutty base accented with crunchy almond pieces.

By now the pumpkin should be ready. Test it with a fork to see if it's tender all the way through. If it's done, drain thoroughly and mash it in the pan.

Spread the mash out into an even layer in the bottom of the pan and leave it to cool.

Roughly chop the peppers, cheese and coriander then combine them in a roomy bowl with the almonds, vinegar, coriander seed, cumin, salt and chilli.

Once the pumpkin is cool, add it to the rest of the ingredients and stir gently until combined.

Now your dip is ready to go. I recommend making it a day in advance so that the flavors have time to combine and develop, but it is still very tasty when you serve it immediately.

#Gluten Free
I like this Recipe - 5
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