This dip is as multipurpose as it comes, with a delicious creamy texture and spicy flavour. Enjoy it as a dip, pizza base, pasta sauce and on Mexican dishes such as tacos or enchiladas. This recipe makes a large portion which we love - cook once, eat lots of times! Store portions in the freezer if it’s too much to get through in a few days, and simply defrost as needed. If you or the kids aren’t keen on spice, leave out the jalapeno and the chili flakes.
Makes 3 cups
+ gluten free
+ dairy free
+ vegetarian
+ vegan
Ingredients
100g raw cashews
500g pumpkin, cut into cubes and skin removed
½ brown onion, peeled
2 garlic cloves, peeled
1 fresh jalapeno chili, halved (optional)
20g olive oil
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp chili flakes
1 tbsp stock concentrate
20g nutritional yeast flakes
½ lime, juice only
Method
- Place cashews in TC bowl, mill for 10 seconds, speed 10. Set aside.
- Fill TC bowl with 500g water. Place pumpkin in steaming basket and steam for 15 minutes, steaming temperature, speed 3, or until pumpkin is soft. Set aside. Remove water and dry bowl.
- Place onion, garlic and jalapeno in dry TC bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add oil, cumin, paprika and chilli flakes (if using), sauté for 5 minutes, 100°C, speed 1.
- Add stock concentrate, yeast flakes, lime juice, steamed pumpkin and milled cashews, puree for 1 minute, speed 8.
Refrigerate until ready to serve – this dip will thicken as it cools.
