Roast Pumpkin and Cashew Dip

Looking for an alternative to cheese or dip for a platter. It is often difficult at social events when you are on a health kick. Bringing something along to BBQ’s or social gathering is a great way to share good food and also know that you have options there for yourself. This Roast Pumpkin and Cashew Dip tastes amazing. It can be served with Carrot, Celery, or other vegetables, and even those that aren’t on a health kick will enjoy.
Ingredients

• 1 tbsp Coconut Oil
• 1 Onion - diced
• 3 Garlic Cloves - diced
• 250g Roast Pumpkin
• 1 tsp. ground Cumin
• 200g Cashews
• Small handful of fresh Basil
• ¼ to ½ tsp. ground Chilli (optional)
• ½ cup Sesame Seeds
• Juice from Half a lemon
• Salt and Pepper to taste

Method

1. Heat small frypan over medium heat.
2. Heat Coconut oil in frypan. Place Onion and Garlic in frypan for approximately 3 minutes.
3. Place all ingredients in food processor.
4. Process in food processor for approximately 1 minute or until desired consistency has been reached. Ensure that side of mixture are scraped down during processing.
5. Press into serving bowl and refrigerate until ready to serve.
6. Serve with vegetables sticks