You can forgive your guests for double dipping, with this vegetarian bean dip packed with fresh, chopped capsicum, cucumber, lettuce and avocado.
- Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin on 1 prepared tray. Sprinkle with cumin and coriander. Season with salt and pepper. Drizzle with oil. Place capsicum on remaining tray. Roast for 20 minutes. Thinly slice 2 garlic cloves. Sprinkle garlic over pumpkin. Roast for a further 5 minutes. Transfer pumpkin to a heatproof bowl. Mash until smooth. Place capsicum in a snap-lock bag. Seal bag. Set aside to cool.
- Peel and discard skin from capsicum. Pat dry with paper towel. Roughly chop. Combine capsicum, beans and chilli in a bowl. Season with salt and pepper.
- Place avocado and lemon juice in a bowl. Mash until almost smooth. Stir in onion. Season with salt and pepper.
- Combine cucumber and coriander in a small bowl. Crush remaining garlic clove. Combine garlic, tomato and oregano in a bowl. Season with salt and pepper.
- Place pumpkin mixture in a 6-cup-capacity serving bowl. Top with bean mixture, then guacamole, cucumber mixture, tomato mixture and sour cream. Sprinkle with parmesan. Serve with corn chips.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set