Pumpkin and Red Pepper Dip


-serves 6-8
​My spicy, roast pumpkin and red pepper dip is fantastic on bread, crackers or with crudités. I even mix it with hummus to make a fantastic roast pumpkin and red pepper variation of it. And it's super-easy to make too - simply roast, blend and serve.

Ingredients for Pumpkin and Red Pepper Dip

1kg ripe pumpkin, peeled and cut into large chunks 
2 red bell peppers, deseeded and halved 
1/2 small red onion
2 cloves garlic
2 tablespoons olive oil
1.25 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper 
1 teaspoon ground cumin
1/4 teaspoon mild chili powder
1/4 cup Ayam coconut milk
2-3 tablespoons chopped coriander leaves 
1 tablespoon extra virgin olive oil, for garnish

Recipe
1. Preheat oven to 200˚C. Place pumpkin chunks on a baking tray, sprinkle some salt and black pepper all over along with a tablespoon of olive oil. Toss well. 
2. Place red bell peppers on the same baking tray. Bake for 20 minutes. 
4. Remove tray and place onion (peel facing up) and garlic. Brush sparingly with olive oil.
5. Bake again for 20 minutes until red pepper is slightly charred on top. Remove tray, cover with a tea towel, and let them cool for 30 minutes.
6. Once cool, peel peppers and place everything in a food processor along with 3/4 teaspoon salt, brown sugar and ground cumin. Process until smooth.
7. Next, heat a tablespoon of olive oil, add chili powder followed by purred pumpkin. Stir well, next add coconut milk and chopped coriander leaves. Stir.
8. Garnish with extra-virgin olive oil. Serve it warm or cold with crackers, naan or pita.
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