Pumpkin Hummus and Peanut Sauce

Ground equal parts of cashews and roasted sesame seeds. Add 1-2 tablespoon/s soy sauce, 1 tbsp calamansi juice (or lemon), some cooked pumpkin, chopped coriander, dash of sesame oil. Mix and mash... spread on toast or pita bread and yummy!!! My non-veg friends loved it!

For the peanut sauce, saute one chopped tomato in 1 tbsp oil until it begins to disintegrate. Add 1 tbsp green curry paste and fry until fragrant for 30 seconds. Make sure you keep the heat really low. Add 4-6 tbsp coconut milk, 2 tbsp brown sugar, 1 tbsp soy sauce, 1/2 cup ground roasted peanuts. Mix well and set aside. It can be used as a dip or sauce for pad thai.

For a really quick and easy dish, use it for fresh spring roll. Arrange 1 large basil leaf, some carrots and singkamas (turnips) cut into thin strips, on to a fresh spring roll wrapper, spread about 1 tsp of the peanut sauce, wrap, roll and enjoy. This was also a hit except that they found it too spicy.

The pumpkin hummus can also be used as a sauce for the spring roll for variation.

Learned these recipes in Bangkok last November and only got to try it again this evening.

Cheers.