Name: Seven-layer Mexican dip
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 1
Ingredients: 750g pumpkin, peeled, cut into 3cm pieces; 2.50 gm ground cumin; 1/2 tsp coriander; 18.20 gm extra virgin olive oil; 2 red capsicum, quartered, seeds and membrane discarded; 3 garlic cloves; 400g can red kidney beans, drained, rinsed; 1 long red chilli, seeded, finely chopped; 2 avocados; 10.60 gm lemon juice; 1 green onion, finely chopped; 1 Lebanese cucumber, finely chopped; 40.00 ml fresh coriander leaves, finely chopped; 3 roma tomatoes, finely chopped; 1/2 tsp dried oregano; 200g sour cream; 82.50 ml parmesan (or vegetarian hard cheese), grated; Corn chips, to serve

Seven-layer Mexican dip

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Prep Time:
60 minutes

Cook Time:
40 minutes

Total Time:
100 minutes

Indulge in a flavorful vegetarian bean dip with fresh veggies and creamy avocado, perfect for sharing!

Ingredients:

750g pumpkin, peeled, cut into 3cm pieces
2.50 gm ground cumin
1/2 tsp coriander
18.20 gm extra virgin olive oil
2 red capsicum, quartered, seeds and membrane discarded
3 garlic cloves
400g can red kidney beans, drained, rinsed
1 long red chilli, seeded, finely chopped
2 avocados
10.60 gm lemon juice
1 green onion, finely chopped
1 Lebanese cucumber, finely chopped
40.00 ml fresh coriander leaves, finely chopped
3 roma tomatoes, finely chopped
1/2 tsp dried oregano
200g sour cream
82.50 ml parmesan (or vegetarian hard cheese), grated
Corn chips, to serve

Instructions:

Preheat the oven. Line baking trays. Season and roast the vegetables. Sprinkle with spices, herbs, salt, and pepper. Drizzle with oil. Slice garlic and add to the pumpkin. Roast until caramelized. Mash the pumpkin until smooth. Cool the capsicum in a sealed bag.
Peel and discard capsicum skin, then pat dry with paper towel. Roughly chop and combine with beans and chilli in a bowl. Season with salt and pepper.
In a bowl, combine ripe avocado with fresh lemon juice and mash until creamy. Mix in diced onion and season generously with salt and pepper.
In a small bowl, mix together cucumber and coriander. Crush the remaining garlic clove and combine it with tomato and oregano in another bowl. Season with salt and pepper.
Transfer the pumpkin mixture into a 6-cup serving bowl. Layer with bean mixture, guacamole, cucumber mixture, tomato mixture, and sour cream. Sprinkle with Parmesan cheese and serve with corn chips.

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