Roasted pumpkin seed, chilli and coriander dip

Ingredients

1	Spring onion, trimmed and chopped
2 cups	Pumpkin seeds (Main)
1 tsp	Cumin seeds
2	Green chillies, long
¼ cup	Lime juice
1 cup	Fresh coriander
1 clove	Garlic, crushed
¼ cup	Olive oil
⅔ cup	Water
1 packet	Bread stick, to serve
1	Salt & freshly ground pepper, to season

Directions

1. Preheat oven to 220degC. Place chillies on a baking tray and roast for 10 minutes.
2. Add the pumpkin and cumin seeds to the tray and roast for a further 5 minutes. Set aside to cool slightly.
3. 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.
4. Drizzle with extra oil and serve with breadsticks.

Makes 2 1/2 cups