This pumpkin tahini and cashew dip is inspired by a traditional hummus recipe but is made without chickpeas. It has a lovely sweetness from the roasted pumpkin but is balanced out by earthy tahini, zesty lemon and a touch of garlic. Cashew nuts give this dip that lovely hummu-like creaminess.
- Place cashews in a bowl and cover with warm water for 1 hour, then strain.
- Preheat the oven to 220 C / 425 F.
- Peel the pumpkin and cut it into large cubes. Combine with olive oil, cumin and salt and toss through using your hands. Spread on a flat oven tray, making sure to leave some space between each cube for even browning. Cook in the oven for 20 minutes until lightly brown and soft. Remove and cool slightly.
- You will need a food processor, a high speed blender or an emersion blender to puree the dip. Add the cashew nuts, roasted pumpkin, tahini, garlic, lemon juice and extra salt to a food processor. Puree for 1-2 minutes, scraping the sides half way, until very smooth. The final dip should be quite thick but if you find that it’s not processing well enough, add a tablespoon or two of water to thin it out.
- Serve with your favourite sliced vegetables. I cut up some radishes, kohlrabi, fennel, carrots, cucumbers and peppers. You can also serve this dip with crackers, in a salad or buddha bowl, in wraps and more.
The best types of pumpkin or winter squash to use in this recipe are starchy, sweeter varieties such as Japanese/Kent/Blue Hokkaido Squash, Kabocha squash, honey pumpkin. Butternut squash is not sweet enough for this recipe so if you plan to use it, the flavour will be a little more savoury and you’re welcome to use a little added honey or stevia or leave it as is. Check out my simple guide to pumkin and winter squash here.