Pumpkin carrot dip
This dip is always delicious!!
Porties: portions
Ingrediënten
- 400 gr butternut squash
- 200 gr carrots
- 1 tsp coriander seed
- 30 gr sunflower seeds
- 150 ml soy cream
- 50 ml water
- 2 tbsp olive oil
- pepper and salt
Instructies
- Preheat the oven to 180 degrees.
- Peel the pumpkin and carrot and cut into pieces.
- Do you use coriander seeds? Then first roast it in a dry frying pan and grind it in a mortar. If you use coriander powder, you can use it immediately.
- Place the pumpkin and carrot pieces on a baking tray lined with baking paper, drizzle with olive oil, coriander powder and salt. Bake this in the oven for 30 minutes at 180 degrees.
- Toast the sunflower seeds in a dry frying pan until lightly coloured
- When the pumpkin and carrot are cooked, place all ingredients in a blender or bowl with an immersion blender and blend until you have a smooth dip.
- Season with salt and pepper and dip.
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