Roasted pumpkin seed, chilli and coriander dip
- Preheat oven to 220degC. Place chillies on a baking tray and roast for 10 minutes.
- Add the pumpkin and cumin seeds to the tray and roast for a further 5 minutes. Set aside to cool slightly.
- Roughly chop chillies and place in the bowl of a food processor with the pumpkin and cumin seeds, onion, coriander, garlic, lime juice, oil, water, salt and pepper. Process until well combined.
- Drizzle with extra oil and serve with breadsticks.
Makes 2 1/2 cups