$1.35 Spiced Pumpkin Dip

bmiddleeasternspicedchickpeaandpumpkinsalad-01

Makes: approx 750g

Salad recipes make the best dips without the leaves.

Ingredients:

500g Pumpkin, cut into 3cm thick pieces $1.20
1 Red onion, quartered. $0.20
400g Can chickpeas, rinsed. $0.75
1 Tablespoons Baharat $0.25
5 Tablespoons olive oil $0.75
30ml red wine vinegar $0.25
1 Teaspoon pomegranate molasses $0.20
100g Feta $1.50
Total

Per 250g

$4.10

$1.35

Method:

Preheat the oven to 200ºC. In a large baking tray, combine the pumpkin, onion, and 3 teaspoons of olive oil. Season to taste and toss to combine. Spread the pumpkin and onion in a single layer on tray, lined with baking paper. Transfer to the oven and bake for 45 minutes until the pumpkin is golden and tender. Remove from the oven and set aside for 5 minutes to cool a little. Add roasted pumpkin, onion and remaining ingredients to food processor and blitz. Do not blend too smooth, leaving some texture.  

Note:

This recipe / picture came from SBS

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s