Pumpkin Dip

Name: Pumpkin Dip
Ingredients: 12 teaspoon extra virgin olive oil; 1 onion (small finely chopped); 1 garlic clove (9minced); 450 g butternut pumpkin (peeled deseeded and chopped); 60 ml apple juice (1/4 cup unsweetened); 60 ml water (1/4 cup); 3 tablespoons hummus (low-fat); 3 tablespoons sweet chili sauce; coriander (sprigs to serve); 100 g snow peas (trimmed); 2 lebanese cucumbers (cut into sticks); 2 celery ribs (cut into sticks); 12 red capsicum (cut into strips)

13 ingredients

5 steps

Ingredients

12 teaspoon extra virgin olive oil
1 onion (small finely chopped)
1 garlic clove (9minced)
450 g butternut pumpkin (peeled deseeded and chopped)
60 ml apple juice (1/4 cup unsweetened)
60 ml water (1/4 cup)
3 tablespoons hummus (low-fat)
3 tablespoons sweet chili sauce
coriander (sprigs to serve)
100 g snow peas (trimmed)
2 lebanese cucumbers (cut into sticks)
2 celery ribs (cut into sticks)
12 red capsicum (cut into strips)

Directions

1

Heat the oil in a medium non-stick saucepan on medium and add the onion and garlic and cook stirring often for 6 to 7 minutes or until the onion softens.
2

Add the pumpkin, aple juice and water to the saucepan and cover and bring to a simmer and then reduce the heat to low and cook covered for 20 minutes or until pumpkin is very tender and then set aside for 15 minutes to cool.
3

Put the pumpkin mix and hummus in a small food processor and process until almost smooth and transfer to a medium bowl.
4

Divide the dip between small bowls and drizzle with sweet chilli sauce and top with the coriander sprigs to serve accompanied with the snow peas, cucumber.
5

celery and capsicum or alternativily put on one large platter and dip in a bowl and everyone help themselves.