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In a medium bowl, mix together the cubed Japanese pumpkin, extra virgin olive oil, cumin powder, coriander powder, paprika, and salt.
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Bake in a pre-heated oven at 200°C for 30 minutes or until cooked through. Cool down.
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In the meantime, toast the walnuts in a preheated oven at 150°C for 15 minutes. Cool down.
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Blend the roasted pumpkin, walnuts, lemon juice, garlic-infused olive oil, and parsley until smooth.
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Serve with rice cracker or your favourite bread.