Delight your guests with this delicious dip, perfect for veges and pita’s.
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 3 second spray | Oil | |
| 1500 | g | Pumpkin (Cut into 2cm pieces) |
| 3 individual | Lebanese Bread | |
| 2 | Tbs | Light Peanut Butter |
| 1 | tsp | Ground Cumin |
| 1/4 | tsp | Chilli Powder |
| 2 | Tbs | Fresh Coriander (finely chopped) |
Method
Preheat oven to 180°C. Spray a large baking dish with oil. Place pumpkin in baking dish, spray with oil. Roast pumpkin for 30 minutes. Reduce oven temperature to 160°C. Roast pumpkin a further 30 minutes or until golden and tender.Cut each Lebanese bread into 12 wedges. Place on oven trays. Bake for 5 minutes or until golden and crisp.
Place peanut butter, cumin, 1 tsp salt and chilli powder in a large bowl. Stir to combine. Add pumpkin. Using a potato masher, mash pumpkin until dip is almost smooth. Season with freshly ground black pepper. Stir in coriander. Cool. Serve dip with pita crisps.
This is the perfect reipe for your next get together. Your friends won’t believe you made it, it is so delicious! And…Low fat!
Source
http://www.weightwatchers.com.au/util/prt/recipe.aspx?Type=1&RecipeID=87311
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