Spicy roast pumpkin dip with bagel crisps
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|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|½ tsp||Ground paprika|
|1 pinch||Cayenne pepper|
|½ cup||Olive oil|
|1 to serve||Bagel crisps|
- Heat oven to 200 degC. Cut the pumpkin, skin and seeds removed into 3cm cubes and place in an oven pan. Drizzle with oil, season with salt and pepper and toss well to coat. Roast for 30 minutes or until tender and golden brown. Remove and allow to cool completely.
- Place cold roast pumpkin, garlic, spices and lemon juice in the bowl of a food processor.
- Process to purée, adding the extra ½ cup of olive oil and up to ½ cup cold water (especially if pumpkin flesh is quite dry) to bring mixture to a smooth consistency.
- Season to taste with salt and pepper. Serve as a dip with bagel crisps, crackers or crusty bread