- 250g pumpkin, peeled, cut into small pieces
- 400g can chickpeas, rinsed and drained
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 garlic clove, crushed
- 2 tablespoons fresh coriander, chopped
Place pumpkin on a lined baking tray. Spray with oil and roast at 180C for 25 minutes or until golden.
Place roast pumpkin, chickpeas, tahini, lemon juice, ground cumin and garlic clove in a food processor. Season. Process until smooth. Stir in fresh coriander.
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