Roast Pumpkin & Cannellini Bean Dip

By Marion McConnell

Use organic ingredients where possible
2 cups peeled and diced pumpkin
1 tbsp plus 2 tsp extra virgin cold pressed olive oil
sea salt and black pepper
large pinch of dried rosemary
1 large clove garlic, unpeeled
400g cooked cannellini beans
1/2 cup cashew pieces
3 tsp fresh lemon juice
1 tsp ground paprika
fresh basil (optional)

Preheat oven to 200℃. Place pumpkin and unpeeled garlic clove in baking tray and rub with 2 tsp olive oil. Sprinkle on rosemary, salt and pepper. Bake for 20-30 minutes until browned. Garlic only needs about 20 minutes. Let garlic cool then peel and roughly chop.
Process cashews into fine pieces.
Add beans, 1 tbsp olive oil, lemon juice, garlic and paprika and process until smooth. Add a little water if mixture is too thick.
Roughly process or mash in cooked pumpkin.
Stir through some chopped fresh basil for extra flavour!
Serve with brown rice crackers or vegetable sticks.