Roast Pumpkin Dip | Brenda Janschek Health & Lifestyle

Ingredients

• 500 grams pumpkin (cut into 2 cm cubes)
• 4 garlic cloves (whole and unpeeled)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain or Greek yoghurt
• ¾ cup Greek feta cheese
• ½ cup raw or roasted cashews
• ½ teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• cracked black pepper
• 1 tablespoon fresh coriander (chopped)