This dip is so delicious and it tastes even better because I know it’s low in fat and dairy free! Spread it on toast, crackers, bruschetta, vege sticks or just eat it by the spoonful.
Spiced pumpkin and chickpea dip
1/4 butternut pumpkin, peeled, chopped into large chunks
1 head garlic
1 long green chilli
2 teaspoons cumin seeds
1 x 400g can chickpeas, rinsed and drained
1 cup parsley leaves
2 green onions, chopped
1/4 cup water
2 tablespoons tahini
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon smokey paprika
olive oil to drizzle, optional
Preheat oven to 180°C (conventional). Place the pumpkin, garlic, chilli and cumin on a baking tray lined with baking paper. Season with salt and toss to coat. Bake for 45 min – 1 hour, until pumpkin is soft. Set aside to cool slightly.
Squeeze the roasted garlic from its skin into a food processor. Discard chilli stem and chop chilli. Add to processor with pumpkin and remaining ingredients. Process until smooth. Season to taste. Drizzle with olive oil to serve if you like.
Makes 2 cups.