I had half a roasted pumpkin left over from the Roasted Pumpkin and Walnut Salad. I also had an avocado that needed eating up. They are both quite rich foods so I was not sure about combining them. I was wowed by the results. The dip is rich and creamy but light and sweet too.

I blend the pumpkin with the skin left on but you can remove it if you prefer.

Makes a medium sized bowl
10 minutes total time not including roasting the pumpkin

Ingredients
Half a large baby pumpkin, roasted with the skin on and left to cool
A whole avocado
A tablespoon of tahini
A quarter clove garlic
A tablespoon of olive oil
2 teaspoons lemon juice
A little water
Salt and pepper to taste

Place all ingredients in a blender and blend until smooth. Add a little water if necessary to get things moving. Serve with a sprinkling of toasted sesame seeds and paprika to red chilli powder.