This recipe was born from experimentation. I've been combining roasted pumpkin with different ingredients lately and am usually very pleasantly surprised with the results. This spread is no exception. You can substitute almonds for walnuts if you'd like, and leave out the nutritional yeast too if that isn't to your taste. The chopped celery gives the spread a nice and unexpected crunch. I hope you enjoy it - and that your friends/family do too!
Total prep time: 25 minutes
1 cup chopped pumpkin (toss lightly with olive oil and sea salt,
roast in oven for 15 minutes at 180 C or 350 F)
1/4 cup each of sunflower seeds and walnuts, soaked at least 4 hours
1 teaspoon nutritional yeast
1 tablespoon lemon juice
1-2 tablespoons water
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/2 stalk celery, chopped finely
Combine the roasted pumpkin, sunflower seeds, walnuts, nutritional yeast, lemon juice, water, salt and cumin in a blender or Magic Bullet. If not creamy enough, add a bit more water. Stir in the celery and fresh chopped cilantro. Goes very well with chopped vegetables - celery, cucumbers, carrots, or as a spread for rice crackers or bread. Enjoy!