2019-03-Pumpkin-&-Bean-Dip,V2-cont.jpg

Serves: 4

Preparation Time: 50mins.

Ingredients:

  • 1 small or ½ medium pumpkin

  • 1 can white beans - rinsed and drained

  • 1 teaspoon miso paste

  • 1 tablespoon tamari

  • 1 tablespoon rice or apple cider vinegar 

Method:

  1. Preheat oven to 180 degrees Celsius. 

  2. Peel and chop pumpkin into chunks. You could also skip peeling and remove skins after the roasting, or keep them on for added nutrients. Place the pumpkin in the oven for 40mins.

  3. Once the pumpkin is soft, take out of the oven & place in a food processor with beans, miso paste, tamari and vinegar.

  4. Blend for about 1 min. until smooth consistency forms.

Penny recommends:

  • Top with sprinkle of sesame seeds (yellow or black)

  • Serve with rye or spelt bread, veggie sticks or wholegrain crackers

© 2019 Reconnect with Nature.

Artwork by Jon Gilbert

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