Roast Pumpkin and Thyme Dip
Ingredients
- 3 cups Kent pumpkin, peeled and roughly chopped
- 1/2 teaspoon thyme, finely chopped
- 1 x lemon, juiced
- 1 tablespoon tahini
- 2 tablespoon coconut or soy protein yoghurt
Preparation
Heat oven to 180°C
Place pumpkin on an oven tray, sprinkle with thyme, drizzle with extra virgin olive oil, season and roast for approximately 25-30 minutes or until soft
Allow to cool
Place all ingredients in blender and pulse until smooth, can add a splash of water if needed
Spoon into a bowl, top with extra thyme leaves, season and drizzle over some extra virgin olive oil before serving
Tips
Store in an airtight container in the fridge to enhance flavor over time
