Roasted pumpkin seed, chilli and coriander dip
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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|
|1||Salt & freshly ground pepper, to season|
|1 packet||Bread stick, to serve|
- 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