Ingredients
- 500g butternut pumpkin, seeded, peeled, coarsely chopped
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
- Juice of half a lemon
- 3 garlic cloves, skin on
- 2 tablespoons yoghurt
- 1 tablespoon chopped coriander
- Combine lemon juice, oil and cumin
- Toss the pumpkin and garlic cloves through the mixture
- Place the coated pumpkin and garlic on a baking tray, and bake for 30 mins or until a fork goes easily through the pumpkin and garlic
- Cool the pumpkin completely
- Place pumpkin mixture and yoghurt in the bowl of a food processor and process until smooth.
- Taste and season with salt and pepper. Stir in coriander. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool.
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