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Name: Kumara, Pumpkin and Cashew Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Dip
Ingredients: 125 ml Soy milk; 400 grams Kumara Peeled and roughly chopped; 200 grams Pumpkin Peeled and roughly chopped; 2 large Carrots Roughly chopped; 2 teaspoons Ground cumin; 1 teaspoon Fennel; 1 tablespoon Olive oil; 150 grams Cashews Roasted; 3 Spring onion Chopped; 1/2 Cup Fresh Coriander

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INGREDIENTS

125 ml Soy milk
400 grams Kumara ; Peeled and roughly chopped
200 grams Pumpkin ; Peeled and roughly chopped
2 large Carrots ; Roughly chopped
2 teaspoons Ground cumin
1 teaspoon Fennel
1 tablespoon Olive oil
150 grams Cashews ; Roasted
3 Spring onion ; Chopped
1/2 Cup Fresh Coriander

INSTRUCTIONS

Step 1

Preheat the oven to 200°C (180°C fan forced).

Line a baking tray with baking paper.

Step 2

Add the kumara, pumpkin and carrot into a bowl, sprinkle with spices and the oil then toss until evenly covered. Season to taste. Put onto oven proof tray and bake for 35 - 40 minutes or until golden, lightly crispy, and very tender.

Step 3

Place the cashews, spring onion and coriander into a food processor and pulse until roughly chopped. Add the roasted vegetables and pulse until smooth.

Step 4

Add the Soy milk and process until combined. Serve with crisp baked gluten free melba toast and vegetable pieces.

NOTES

Tips:
To make the melba toast, cut the crusts from several slices of your favourite gluten free bread. Arrange on a baking sheet. Bake in a 180°C oven until crisp on both sides. Cut into squares or triangles to serve.

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 12 Servings

Calories: 88
Calories from Fat: 57 (65%)

Amt Per Serving		% DV

	Total Fat 6.4g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 11.7mg		0 %
Potassium 171.5mg		5 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5.9g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 88

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