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Green and gold vegetable dips
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your Australia Day celebration with vibrant outdoor vegetable dips!
Ingredients:
  • Crackers or bread, to serve
  • 36.40 gm extra virgin olive oil
  • 5 zucchinis, coarsely grated
  • 2.00 clove garlic, crushed
  • 125.00 ml firmly packed mint leaves
  • 40.00 ml pistachios or slivered almonds, roasted, finely chopped
  • 120g (1/2 cup) fresh ricotta
  • 1 lemon, zested, 1/2 juiced
  • 60ml (1/4 cup) extra virgin olive oil
  • 860g pumpkin
  • 0.63 gm ground cumin
  • 40.00 ml harissa (see note)
  • 1 1/2 tsp pomegranate molasses (see note)
Instructions:
  • Heat oil in a frying pan over medium-high heat. Cook zucchinis, garlic, and 3/4 teaspoon sea salt flakes until tender and most of the moisture is evaporated, about 5 minutes. Stir in mint until wilted. Allow to cool for 10 minutes before serving.
  • Blend zucchini mixture with remaining ingredients in a food processor until velvety. Add salt and pepper to taste, then move to a serving bowl. Yields 2 cups.
  • Heat oil in a non-stick pan over medium heat. Add pumpkin, garlic, cumin, harissa, and 3/4 tsp sea salt. Cook, stirring often, for 5 minutes. Pour in 125ml (1/2 cup) water and increase heat to high. Cook, stirring, for 2 minutes or until pumpkin is tender and water has almost evaporated. Mix in pomegranate molasses and transfer to a bowl to cool. Yield: 2 1/4 cups.
  • Enjoy your delectable dips accompanied by crispy crackers or fresh bread.

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