I love how something simple like a dip can be so impressive. Whiz up a few goodies, serve it with crackers and it’s the perfect starter when entertaining.
For me, hummus is a can’t-go-wrong dip and I like moving away from traditional versions to experiment with different flavours like I did with this white bean, chickpea and yuzu hummus. This time was no different and I’m pretty happy dang with the result.
It’s super simple – roast some pumpkin and mix it up with fabulous flavours like miso, tahini, garlic and lemon juice. Butter beans help to give it a creamy consistency.
The kicker is flavoured seasoning and I used this homemade shiitake and porcini salt. It would also make an excellent holiday gift if you’re stuck for present ideas.
- 350g kent pumpkin, peeled and cut into small pieces
- 400g tin butter beans, drained and rinsed
- 2 Tbs miso
- 1 Tbs tahini
- 1 Tbs lemon juice
- 1 tsp cumin
- 1 garlic clove, crushed
- Shiitake and porcini salt
- Cracked black pepper
- Coconut oil spray
- Toasted pine nuts
- Extra virgin olive oil
- Spread the pumpkin pieces onto a baking tray and coat with coconut oil. Roast at 180°C for 30 minutes.
- Insert the ultrablade into the bowl and add the pumpkin, beans, tahini, miso, lemon juice, cumin, garlic and seasoning. Set at speed 8 for 1 minute.
- Pause the machine at the halfway mark and scrape the sides of the bowl with a spatula. Taste and add extra seasoning if required. Resume and complete the program.
- To serve, top with a drizzle of olive oil and toasted pine nuts.
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