I’m so excited!  A while ago, I tore this dip recipe by Shane Delia, from the Herald Sun & it’s been clipped on my fridge door for a while.  I’m going out for Christmas drinks tomorrow afternoon & we’re all bringing something, so I thought it was a good opportunity to make the dip & perhaps share the recipe, once I’d converted it to Thermomix method.

Well, I really wasn’t prepared for how amazing this dip is!  The flavours are just divine.  I sprinkled the dip with Ras el Hanout, to add more of a Middle Eastern flavour, although the dip is amazing on it’s own too.   Serve with crackers & vegetable sticks, or serve with flat bread for an entree.

Ingredients:
500g butternut pumpkin
2 cloves garlic
400g tin chickpeas, drained & rinsed
100g tahini
200g water
50g lemon juice (about 1 lemon)
10-15g flaked sea salt
50g olive oil

Method:
1) Pre heat oven to 180 degrees.
2) Chop pumpkin into 2 inch pieces & place on a tray lined with baking paper.  Add garlic cloves to the tray & spray lightly with olive oil. Bake for 40 minutes.
3) Place cooked pumpkin, garlic & remaining ingredients into TM bowl, blend 20 – 30 seconds/speed 6. Use your TM spatula through the hole in the lid to give the bowl a stir as the dip starts to blend.
4) Taste & adjust seasoning if necessary. Refrigerate until required.