Articles & Recipes
Pumpkin and Cashew Dip
Ingredients
2 cups diced pumpkin (280grams)
3 diced medium carrots (420grams)
400g drained canned chickpeas (325 grams drained)
1 diced red onion (96grams)
Coriander ground
Cumin ground
50ml Skim Milk
Method
Pre-heat the oven to 180 degrees C
Place carrot and pumpkin on some baking paper and bake until golden
Meanwhile, place chickpeas in a bowl with some water and microwave for 2 mins until softened
Drain the chickpeas, leaving a small amount of water
Add onion, spices (to taste) and baked pumpkin and carrot
Using a hand blender, blend until smooth. Add a small amount of milk as needed to get to a smooth consistency
Serve with sticks of carrot and celery, or even try slices of capsicum and mushroom
Serves : 4
Quantity per Serve : approx 1 cup
Nutrients per Serve :
KJ 687, Calories 165, Carbohydrates(grams) 22.8, Fat(grams) 2.3, Protein(grams) 8.4, Fibre (grams) 9.6
Note
Gluten Free, Egg Free, Vegetarian Can be made Lactose Free by using lactose free milk