Pumpkin and Adzuki Bean Dip
  • 250g pumpkin (2 cups chopped)
  • 1 can adzuki beans (1½ cups)
  • 2 garlic cloves
  • small piece of fresh ginger, peeled
  • ½tsp cumin
  • ½tsp cinnamon
  • pinch of cardamom
  • pinch of cloves
  • 3tbsp olive oil
  • juice of ½ lime
  • sea salt and black pepper
  • To garnish:
  • toasted flaked almonds
  • fresh coriander
  • extra virgin olive oil
  1. Preheat the oven to 200°C (180°C fan)
  2. Peel the pumpkin, remove the seeds and chop into wedges.
  3. Place on a baking tray, toss with some sea salt and drizzle of olive oil and bake for about 30min until soft and slightly browned around the edges.
  4. Drain the adzuki beans.
  5. Place all of the ingredients into a food processor and blend until combined.
  6. Garnish with some toasted flaked almonds, fresh coriander and good drizzle of olive oil.
  7. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/pumpkin-and-adzuki-bean-dip/