Pumpkin and Beetroot Dip

Ingredients:

Pumpkin Dip:

4 cups pumpkin, peeled and diced

(1 tbsp of olive oil for roasting pumpkin)

2 cups raw cashews

3 tbsp extra virgin olive oil (for blending the dip)

2 tsp turmeric powder

1 tsp cumin

1/2 tsp cinnamon powder

pinch of salt

fresh black pepper

1/4 - 1/2 cup of filtered water to thin

Beetroot Dip:

6 beetroots, peeled and quartered

(1 tbsp of olive oil for roasting)

1 garlic head

1/4 cup of tahini

3 tbsp extra virgin olive oil (for blending the dip)

1 tsp cumin

1/4 tsp chilli powder

handful of fresh mint

pinch of flakey salt

fresh black pepper

Garnish:

Fresh mint, thinly sliced

Pistachios, chopped

Dukkah

Method:

Soak cashews in a large mixing bowl with water overnight, or boil for 20 minutes if short on time. Strain excess water.

Preheat an oven to 180C/360F fan forced and roast one sheet tray of pumpkin tossed in olive oil and salt and another tray of beetroot with a halved garlic head tossed in olive oil and salt. Roast for about 30-45 minutes, tossing halfway through, or until soft and lightly golden.

Blend cashews with 1/4 cup of water or up to 1/2 cup of water (depending on the strength of your food processor) until smooth and creamy. Drizzle in half the amount of olive oil. Add pumpkin, the remaining olive oil, seasonings, salt, pepper until smooth and creamy. Add the dip to a container and keep in the fridge.

Blend the beetroot with garlic cloves, seasonings and the reamining of the inredients for the beetroot dip until smooth and creamy. You may need to add a splash of water here or there to thin, depending on your food processor.

To plate, add 3-4 tbsp of each dip to a plate and swirl together with a spoon. Garnish with dukkah, chopped pistachios, mint, olive oil and flakey salt. Enjoy!