Curried Pumpkin and Tahini Dip

Ingredients:

• 500g Butternut Pumpkin, chopped into chunks
• 1 Large Red Onion
• 3 Garlic Cloves
• 2 Tablespoons Unhulled Tahini
• 1 Tablespoon Soy Sauce
• 1 Tablespoon of Olive Oil
• 1 Teaspoon Curry Powder
• Salt and Pepper to Taste

Method:

• Preheat the oven to 180 degrees.
• Chop Butternut Pumpkin and Red Onion into chunks, spread on a baking tray and drizzle with oil of your choice.
• Roast for 25 minutes then add garlic cloves (in skin) and bake for a further 15 minutes.
• Remove from oven when butternut pumpkin is tender and golden brown and allow to cool.
• Once cooled, combine the butternut pumpkin, red onion, garlic cloves(skin removed), unhulled tahini, soy sauce, olive oil and curry powder in a food processor and blitz until all ingredients are well mixed and the dip has a thick paste consistency.
• Scoop into a bowl to serve with tortilla chips or some crusty bread.