Pumpkin and Adzuki Bean Dip
Author: Hana, Nirvana Cakery
- 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
- Preheat the oven to 200°C (180°C fan)
- Peel the pumpkin, remove the seeds and chop into wedges.
- 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.
- Drain the adzuki beans.
- Place all of the ingredients into a food processor and blend until combined.
- Garnish with some toasted flaked almonds, fresh coriander and good drizzle of olive oil.
- Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/pumpkin-and-adzuki-bean-dip/
3.5.3251