I’m not a vegetarian but a good friend of ours is and we oftentimes talk about food even though I’m a total carnivore. So, a huge thanks to Sunny for the inspiration, I ended up making a kind of hummus but with cashew nuts and it turned out great!

Butternut Pumpkin and Cashew Dip

The Ingredients

500 g cashew nuts, soaked

700 g butternut pumpkin

A whole bulb of garlic

1 large onion, roughly chopped

1/8 teaspoon dried rosemary

1/8 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon dried basil

1/4 teaspoon chili flakes

Salt and pepper

Olive oil

Note: This recipe yields approximately 5 cups.

First, preheat the oven at 200 degree Celsius.

Then, soak the cashew nuts in hot water and set it aside.

Next, place all other ingredients in a baking tray and mix well. Then, place the tray in the oven for 40 minutes.

Once done, immediately remove it and transfer it into a blender or food processor followed by the soaked nuts. Be sure to drain the latter before placing it in the blender or food processor. Process it to a smooth paste. If needed, add some water. Taste for seasoning and add more salt and pepper if required.

As a suggestion, I served it with carrot sticks, capsicums, cherry tomatoes and water crackers!