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.
Servings: 6 people
- 1 butternut squash
- 2 large red peppers
- 4 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons almond milk
- 1 teaspoon cumin seeds
- 2 teaspoons 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.
Calories: 169kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15000IU | Vitamin C: 96mg | Calcium: 73mg | Iron: 1.4mg