3 Dip Dinner

Roasted Pumpkin Spinach & Almond Pesto

1 x Butternut Squash or any kind of pumpkin

1 x large onion, chopped

3 x cloves Garlic, chopped

500g Spinach, washed

200g toasted Flaked/Nibbed Almonds

Salt &Pepper

* Peel, deseed and chop the pumpkin. 

*Lightly coat with olive oil and season with salt & pepper

*Roast in an 180 degree oven till soft, golden and caramelised

*Meanwhile sauté the chopped onion till soft on a medium heat then add the garlic and spinach

*Once the spinach has wilted put the mix into a colander to drain

*Put everything into a food processor and blend to desired consistency 

*Season to taste and enjoy :)Spicy Kidney Bean Dip

2 x tins drained Kidney Beans

1x Fresh Lime, juiced

1/2 bunch Fresh Coriander

3 tsp Ground Cumin

1 tsp Ground Coriander

1 x Red Chilli, finely chopped

1 x clovd Garlic, crushed

1/4 cup water

Salt & Pepper

* Put everything into a food processor and blend to desired consistency & season to taste

Babaganoush

2 x large Aubergines

1/2 bunch Fresh Coriander

1 x clove Garlic, crushed

2 tsp Agave

2 tsp Tahini

Salt & Pepper

* Char the aubergines over a gas flame and finish cooking in the oven for another 20mins or until soft

* Once cooled enough to handle peel the aubergines, being careful not to get any of the burnt skin with the flesh as this will make it very bitter

* Place everything in a food processor and blend to the desired consistency and season to taste