Pumpkin and walnut dip #delicious!

A friend whipped this delicious dip up for Mothers Day and it was fabulous.
This litte recipe is adulterated from Karen Martini who says “Pumpkin is probably most commonly associated with sweets in Turkey, but its sweet richness coupled with tahini, walnuts and the tang of lemon juice and pomegranate molasses makes a delicious savoury treat’. Divine.

You need for 6 fashionista as a dip:

1.2kg kent pumpkin, cut into large chunks, skin on
1 tsp ground cinnamon
1 tsp ground allspice
150g walnuts, roasted
80ml extra virgin olive oil, plus extra
3 tbsp tahini
3 tbsp pomegranate molasses
juice of 1 lemon, finely grated zest of ½ lemon
2 tsp salt flakes
To serve
1 small white onion, sliced in rings
freshly ground black pepper
1 tbsp tahini
50g walnuts, roasted, tossed in extra virgin olive oil and salt and roughly smashed
1 handful coriander leaves
1/2 lemon
feta (optional, see tips)

•    Pull on Prada onesie.
•    Climb into Hermes boots.
•    Sock down a wine.
•    Preheat the oven to 180C fan-forced or 200C conventional.
•    Line a baking tray with baking paper. It’s like a primer.
•    Put the pumpkin in a large bowl, scatter over the cinnamon and allspice and toss until evenly coated like your Chanel foundation.
•    Spread the pumpkin out on the prepared tray without overcrowding it like a Givenchy fashion show.
•    Then dry roast for 30 minutes until as tender as your Amex after shopping. Set aside to cool.
•    Soak the onion in a bowl of water for 10 minutes.
•    Soak yourself in another glass of wine.
•    Put 150 grams of walnuts in a blender and process until as fine as a Dermalogica exfoliator.
•    Gradually add two tablespoons of water followed by the oil to form a paste. Like a crème de la Mer facemask
•    Scoop the pumpkin flesh from the skin and add it to the blender along with the first measure of  tahini, molasses, lemon juice, lemon zest and salt.
•    Blend until as smooth as a Celine bag, scraping down the sides of the jug to combine evenly.
•    Drain the onion and dry with paper towel.
•    Add to a small bowl and toss with a little oil and pepper.
•    Spoon the dip onto a chic white platter and top with tahini, scatter over the onion, the smashed walnuts and accessorise with coriander before squeezing over the lemon.
•    Serve with lots of crunchy bread and wine.
•    Yum