Spiced Pumpkin Puree
This spiced pumpkin puree makes a great dip or spread, courtesy of one of our customers, Nickie. It's vegan, paleo, gluten-free, dairy-free, and free from added sugars or preservatives; so it gets a big tick from us.
We tried and tested this beauty and love to use it on toast with avocado & eggs, but it's just as great in oatmeal or on crackers with cheese.
Let us know what you think and always share your midas cup recipes.
- 3 cups chopped pumpkin
- 1 small handful of parsley, roughly chopped
- 1 clove garlic, crushed
- 1/4 tsp chilli (optional
- 1 tsp midas cup
- 2 Tbsp lemon juice
- 5 Tbsp tahini
- 1/2 tsp salt
- 2 tsp olive oil
- sesame seeds to garnish
- Either roast the pumpkin in an oven at 200ºC for 25 minutes OR steam the pumpkin till soft. NOTE: roasting the pumpkin will give a deeper flavour.
- Once you've cooked your pumpkin, let it cool to touch, then pop everything (except sesame seeds) in a blender, and blend till smooth.
- Use straight away, warm or cold.