Thursday, 21 February 2013

2 Simple and Quick Homemade Dips

Roasted Pumpkin Hummus
Prep: 5-10mins / Makes 500g / Cost $2.60

1 can of chickpeas 
2-3 lemons juiced
1/4 cup olive oil
1 tsp cumin 
salt and pepper
2 gloves of garlic (we use roasted)
1 1/2 cups of Roasted Pumpkin (we had some pre-frozen)

Blend in the food processer, blender or Thermomix. 
Taste and season with salt and pepper to your liking.
Replace pumpkin with Roasted Kumara or use a combination.

You can use the base recipe to make any version of store brought hummus or just keep it plain.
- Reserve some chickpeas and mash roughly and pop on top with homemade roasted tomato sauce. Delicious!
- Add roasted beetroot, its a delicious twist. 

Savvy Tip # Roast a whole pumpkin in the oven - its easy to peel, chop then freeze. We use it in this hummus, soups, stews, pasta dishes etc.

Savvy Tip # In place of canned chickpeas you can used dried - Cover in water, soak over night and rinse. This will also reduce the cost. 

Serve with homemade lavash, vegetable sticks. Great to spread in wraps, sandwiches or as a condiment with salads.

Simple Basil Pesto

Prep time:5 Min Makes: 230g approx

2 packed cups basil leaves
2 large cloves garlic, crushed
Good-quality olive oil
¼ cup grated parmesan
½ tsp salt
ground black pepper
¼ cup roasted nuts - we used cashews
Purée all ingredients together in a food processor until smooth. Or pound with a mortar and pestle, adding oil once the mixture forms a fine paste.

Store in the fridge for up to 2 weeks or freeze in a small container.
Savvy Tip #
Hi Trish! Love this page!  I love Basil Pesto but because of the whole 'nut' factor I never had it til recently when I made it myself and used sunflower seeds that I roasted in the oven until lightly golden....soooo yummy! one of my favourite things now lol 

Savvy Tip #  

Nigel makes it lightly toasted pumpkin seeds also. Plus we don't always have parmesan so that's optional too. I love changing recipes around based on what we have on hand 

Savvy Tip # 

add in a good squeeze of lemon or lime juice for a bit of ZING!

Savvy Tip #
Reserve some of the nuts and pulse to blend at the end to make a chunky pesto!

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