2 1/2 cups pumpkin cut into wedges 2cm thick with skin on
2 Tbsp Coconut oil
3 cloves of garlic
3 Tbsp soaked cashews(soaked in water for a minimum of 4 hours
1 Tbsp lemon juice
*1-2 Tbsp Olive oil (optional to add when blending)
salt and pepper to taste
Preheat oven to 250 C
Place pumpkin and garlic in baking dish, coat with coconut oil, cover and bake for 20 minutes, uncover and bake for another 10
Remove from oven
Place all ingredients into a blender or food processor and blend until smooth and creamy, add oil or a little water if the consistency is too thick.
Serve with crackers, or vegetable sticks, as a dip or a spread in a wrap.