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Enjoy this healthy home-made dip with your favourite veggie sticks or crackers. It is also lovely added into wraps and with pita chips.
Ingredients:
1 ½ Red Capsicum
300g Kent Pumpkin
2-3 Truss Tomatoes (medium size)
10ml Olive Oil (to drizzle onto veggies)
2 Tsp Olive Oil (to add when blending veggies)
3 Tbsp Pine Nuts
30g Hazelnuts
1-1 ½ Tsp Moroccan Spice
Salt & Pepper to taste
Instructions:
1. Preheat oven to 180 degrees
2. Cut up veggies in medium chunks and place in a large bowl.
3. Add the 10ml Olive Oil and Moroccan Spice and toss to coat veggies.
4. Place on a lined baking tray and put into the oven
5. Roast for 20-30 minutes or until all veggies are very tender and almost falling apart
6. Whilst veggies are roasting, heat a pan on medium heat and add pine nuts and hazelnuts, and dry roast for 3-4 minutes or until nuts are golden and fragrant. Then set aside.
7. Once veggies are cooked, remove from the oven and let them cool slightly.
8. When cooled and veggies, nuts and extra olive oil to a blender and blend until smooth, dip like consistency. Depending on your preference you can add more olive oil and blend longer for a smoother dip, otherwise it is great slightly chunky.
9. Pour into a bowl and serve with home-made pita chips or your favourite raw veggies like carrot and cucumber.
10. Dip can be stored in an airtight container in the fridge for up to 4-5 days.