Pumpkin & Persian Fetta Dip
Ingredients:
- 500g peeled Butternut Pumpkin, cut into 2-3cm chunks
- 180g tub South Cape Persian Fetta®, drained, oil reserved
- 2 tsp ground cumin
- 1-2 tbsp reserved Fetta oil
- Salt and freshly ground black pepper to taste
- Dukkah mix or paprika and a sprig of coriander to garnish
Method:
Microwave pumpkin in a covered microwaveable bowl for 10 minutes or until very soft. Place in a food processor with remaining ingredients and process until smooth. Spoon into a serving bowl and garnish with a sprinkling of Dukkah or paprika and a sprig of coriander. Serve with South Cape Crispbreads or Cheese Twists or with Middle Eastern flat bread which has been cut into pieces, lightly sprayed with oil and grilled until crisp.
