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Pumpkin and Macadamia Dip

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This dip is suitable as a snack, party food or starter. It's another example of the incredible 'fusion' in Australia. I came across it in Brisbane a couple of years ago in a bar/bistro sold with "Turkish Bread" (Pide). I searched through Australian recipe books but couldn't find it so, when I got home, I decided to experiment. This is the outcome, much praised by everyone I've served it to. Serve it as a dip with bread or crudites or as a starter with warm bread (Pide, Chiabata, etc.) with a little dressed Rocket.

This dip is suitable as a snack, party food or starter. It's another example of the incredible 'fusion' in Australia. I came across it in Brisbane a couple of years ago in a bar/bistro sold with "Turkish Bread" (Pide). I searched through Australian recipe books but couldn't find it so, when I got home, I decided to experiment. This is the outcome, much praised by everyone I've served it to. Serve it as a dip with bread or crudites or as a starter with warm bread (Pide, Chiabata, etc.) with a little dressed Rocket.

Ingredients

Serves: 0

Metric Cups
  • 1 kilogram pumpkin (or butternut squash)
  • 400 grams macadamia nuts
  • 1 slice bread (a thick slice)
  • 4 cloves garlic
  • oil (preferably pumpkin seed or macadamia oil)
  • 2⅕ pounds pumpkin (or butternut squash)
  • 14 ounces macadamia nuts
  • 1 slice bread (a thick slice)
  • 4 cloves garlic
  • oil (preferably pumpkin seed or macadamia oil)

Method

Pumpkin and Macadamia Dip is a community recipe submitted by joshi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the pumpkin into slices and roast just until tender (In a hurry you can microwave but roasting is better)
  • In a food processor blend the bread to fine crumbs with the garlic, then add the nuts and blend to a powder.
  • Scrape the pumpkin flesh off the skin into the blender and blend adding a little water to make a soft dip similar in consistency to Humus.
  • Place in a bowl. Taste and add salt and pepper.
  • Cover lightly with oil to stop it drying out and chill.

  • Cut the pumpkin into slices and roast just until tender (In a hurry you can microwave but roasting is better)
  • In a food processor blend the bread to fine crumbs with the garlic, then add the nuts and blend to a powder.
  • Scrape the pumpkin flesh off the skin into the blender and blend adding a little water to make a soft dip similar in consistency to Humus.
  • Place in a bowl. Taste and add salt and pepper.
  • Cover lightly with oil to stop it drying out and chill.

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