This is a beautiful Moroccan Pumpkin dip! The moroccan spice and the pumpkin go really well together. A fabulous way to use up leftover roast pumpkin.
Thermomix Moroccan Pumpkin Dip - ThermoFun - Week 40
Persons
300
Ingredients
- 250g butternut pumpkin peeled and cubed
- 2 garlic cloves unpeeled
- 10g olive oil
- 1 teaspoon Moroccan Spice
- large handful fresh coriander leaves only
- 15g lemon juice
Instructions
- Preheat oven to 180°C.
- Place pumpkin and garlic in a baking tray and drizzle with oil. Place in oven and bake 40 mins or until pumpkin is tender.
- Make the ThermoFun Moroccan Spice Mix and set aside 1 tsp. Transfer remainder to an airtight container and store away from extremes of heat, light and humidity for up to 1 year.
- Place roasted pumpkin, garlic (squeezed out of skin), 1 teaspoon Moroccan Spice mix, coriander and lemon juice in TM bowl and chop 1 sec / turbo.
- Scrape down and repeat until desired consistency.
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