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
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
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!