Roasted pumpkin seed, chilli and coriander dip
10/1/2013
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Ingredients
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| 2 | Green chillies, long |
| 2 cups | Pumpkin seeds |
| 1 tsp | Cumin seeds |
| 1 | Spring onion, trimmed and chopped |
| 1 cup | Coriander leaves |
| 1 clove | Garlic, crushed |
| ¼ cup | Lime juice |
| ¼ cup | Olive oil |
| ⅔ cup | Water |
| 1 | Salt & freshly ground pepper, to season |
| 1 packet | Bread stick, to serve |
Directions
- Preheat oven to 220degC. Place chillies on a baking tray and roast for 10 minutes.
- Add the pumpkin and cumin seeds to the tray and roast for a further 5 minutes. Set aside to cool slightly.
- Roughly chop chillies and place in the bowl of a food processor with the pumpkin and cumin seeds, onion, coriander, garlic, lime juice, oil, water, salt and pepper. Process until well combined.
- Drizzle with extra oil and serve with breadsticks.
Makes 2 1/2 cups
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