roasted pump­kin seed, chilli and co­rian­der dip

Sunday Tasmanian - Tassie Living - - TASTE -

2 long green chill­ies 2 cups ( 320g) pump­kin seeds 1 tea­spoon cumin seeds 1 green onion, trimmed and chopped 1 cup co­rian­der leaves 1 clove gar­lic, crushed ¼ cup ( 60ml) lime juice ¼ cup ( 60ml) olive oil

2⁄ cup ( 160ml) water

3 sea salt and cracked black pep­per olive oil, ex­tra, and bread­sticks, to serve Pre­heat oven to 220C. Place chill­ies on a bak­ing tray and roast for 10 min­utes. Add the pump­kin and cumin seeds to the tray and roast for a fur­ther 5 min­utes. Set aside to cool slightly. Roughly chop chill­ies and place in the bowl of a food pro­ces­sor with the pump­kin and cumin seeds, onion, co­rian­der, gar­lic, lime juice, oil, water, salt and pep­per. Process un­til well com­bined. Driz­zle with ex­tra oil and serve with bread­sticks. Makes 2 ½ cups.

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