Cumin Whipped Butternut Squash and Red Pepper Dip
Cumin Whipped Butternut Squash and Red Pepper Dip is a super simple vegan appetiser, rich in flavour and personality.
large red peppers
freshly ground black pepper
extra virgin olive oil to serve
Pre-heat your oven to 180°C.
Prepare your vegetables by peeling, de-seeding and cutting the butternut squash into half inch cubes. De-seed and stalk the red peppers and cut into one inch pieces.
Pour the olive oil in a large roasting tray and toss in the butternut squash and red pepper with the salt.
Roast the vegetables for about 1 hour 15 minutes. Checking every so often to give a stir.
Remove the vegetables from the oven and leave to cool.
Pour the butternut squash and the red pepper into a food processor, along with the excess olive oil and whip up with the almond milk until smooth.
Toast the cumin seeds in a dry saucepan for thirty seconds then crush lightly in a pestle and mortar and add to the food processor. Pulse into the rest of the dip slightly just to disperse the spice.
Transfer the dip to a serving bowl and chill until needed.
Serve with a drizzle of extra virgin olive oil and a few extra cumin seeds if you like.