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Moroccan spiced pumpkin, pistachio and macadamia dip

Moroccan spiced pumpkin, pistachio and macadamia dip
Appetizer, Quick/Under 30 mins, Side Dishes, Snacks

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SERVES:
12
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
25 minutes

Ingredients

  • 750 g peeled, chopped butternut pumpkin
  • ½ tsp cumin seeds, toasted
  • ½ cup chopped pistachios
  • ½ cup chopped macadamia
  • ¼ tsp chilli paste
  • 2 tbsp chopped fresh coriander
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tbsp chopped coriander, extra, to serve
  • 2 small toasted wholemeal pita bread OR low GI wrap bread sliced, to serve
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Method

  • Preheat oven to 190°C.
  • Toss pumpkin with cumin seeds and place on a baking tray lined with non-stick baking paper. Bake till tender then remove and set aside to cool.
  • Place the pumpkin in a food processor or blender with pistachios, macadamias, chilli paste, coriander,water and oil and blend until smooth.
  • Serve with extra coriander and pita/low GI wrap bread.

Notes

Keep in the fridge for 3-4 days. Nutritional analysis excludes pita/low GI wrap bread.
 
Recipe courtesy of Nuts for Life.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.


Nutritional information (per serve)

Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 2mg | Fiber: 2g | Sugar: 4g
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