PUMPKIN SEED DIP

SERVES 3 Provides: Beans, other veg, nuts and seeds, herbs and spices.

160g pumpkin seeds

3 cloves roasted garlic (see Cauliflower Mash recipe in Thursday’s paper)

1 x 425g BPA-free tin or Tetra Pak salt-free cannellini beans, drained and rinsed

1 tsp minced jalapeno pepper (optional)

1 tbsp tahini or almond butter

2 tbsp blended peeled lemon (see Weekend magazine)

1 ½ tsp white miso paste 1 tsp Savoury Spice Blend (see Weekend magazine)

½ tsp smoked paprika

3 tbsp minced fresh coriander (optional)

Assorted cut raw vegetables, for dipping PREHEAT the oven to 120c/gas ½. Line a baking sheet with baking parchment. Toast pumpkin seeds for 15 to 18 minutes, or until they begin to lightly brown, stirring occasionally. Set aside to cool, then transfer to a food processor. Add the roasted garlic, beans, jalapeno (if using), tahini, lemon, miso, Savoury Spice Blend, paprika and 3 tbsp water. Process until smooth, then transfer to a bowl. Sprinkle with coriander, if desired. Serve with raw vegetable dippers or three-seed crackers (see below).