Name: Pumpkin and Almond Dip
Prep time: 20 min
Cook time: 50 min
Ingredients: 400g peeled and seeded pumpkin, chopped; 1/2 cup The Good Nut Almond Spread or The Good Nut Cashew Spread; 1/4 cup basil leaves; 2 cloves garlic; Juice of 1/2 lemon; Salt and freshly ground black pepper, to taste; Turkish bread, toasted, for serving; Crudites, for serving

400g peeled and seeded pumpkin, chopped
1/2 cup The Good Nut Almond Spread or The Good Nut Cashew Spread
1/4 cup basil leaves
2 cloves garlic
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
Turkish bread, toasted, for serving
Crudites, for serving

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PLACE the pumpkin on a baking tray and roast in a moderate oven 180°C for 30 minutes or until tender. Cool slightly
COMBINE the pumpkin with the remaining ingredients in a food processor and pulse until just smooth. Transfer to a serving bowl and refrigerate until required
SERVE at room temperature with bread and crudites

PLACE the pumpkin on a baking tray and roast in a moderate oven 180°C for 30 minutes or until tender. Cool slightly
COMBINE the pumpkin with the remaining ingredients in a food processor and pulse until just smooth. Transfer to a serving bowl and refrigerate until required
SERVE at room temperature with bread and crudites

PLACE the pumpkin on a baking tray and roast in a moderate oven 180°C for 30 minutes or until tender. Cool slightly
COMBINE the pumpkin with the remaining ingredients in a food processor and pulse until just smooth. Transfer to a serving bowl and refrigerate until required
SERVE at room temperature with bread and crudites

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