This dip is so creamy, rich and easy to make. While none of the ingredients dominate, it’s the roasted cumin seeds that are the star of the show and give the dip a complexity of flavour for very little effort. This is the type of thing that can be quickly whipped up for a party and people will love it!
Prep time: 5 minutes
Cooking time: approximately 40 minutes
1 de-seeded slice of pumpkin (approx. 250g / 9oz) with skin on
2 cloves of garlic (skins on)
100g (3.5oz) drained cooked cannellini beans (or other white bean)
Juice of 1 lemon
2 tbsp tahini paste (or peanut butter)
1tsp whole cumin seeds
½ tsp chilli powder
- Place pumpkin and unpeeled garlic cloves on a baking tray and bake in an oven preheated to 180°c fan, 400°f or 200°c conventional for 35-40 minutes.
- Dry roast cumin seeds on a medium heat frying pan until toasted and fragrant (about 5 minutes), they should darken in colour but not burn. If you do burn the seeds, roast some new ones. Burnt cumin seeds are bitter and will ruin the smoothness of the dip.
- Once pumpkin and garlic are baked, remove the skins from the garlic and scrape the pumpkin from it’s skin and place with the other ingredients into a food processor and blend until smooth.
- Great served with potato wedges, corn chips or crudités.