High in beta-carotene from the carrots and pumpkin, this lightly spiced dip also has added protein from cashews and ricemilk, if you choose the protein-enriched variety. Serve with crudites or wholegrain crispbread.
Preheat the oven to 200 degrees Celsius, or 180 degrees in a fan-forced oven. Line a baking tray with baking paper.
Arrange the pumpkin and carrot in the baking tray. Sprinkle with spices and drizzle with the oil.
Season to taste. Bake for 35 - 40 minutes or until golden, lightly crispy, and very tender.
Place the cashews, spring onion and corianderinto a food processor and pulse until roughly chopped.
Add the roasted vegetables and pulse until smooth.
Add the ricemilk and process until combined.
Makes 20 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 278 kj |
| Calories | 66 kcal |
| Fat | 4.8 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 3.7 g |
| Total Protein | 1.9 g |
| Fibre | 0.8 g |
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