Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 16 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
16
- 1kilograms pumpkin, peeled, chopped
- 1 pumpkin, hollowed out (to serve)
- 4 Lebanese breads
- 400grams cannellini beans, rinsed, drained
- 5milliliter virgin olive oil spray
- 1teaspoons ground cumin
- 2teaspoons sumac
- 1tablespoons lemon juice
- 1tablespoons tahini
- 1tablespoons olive oil
- 1 clove garlic, crushed
Nutrition per serving
441kJ / 106Cal
441 Kilojoules or 106 Calories
5% of daily energy intake*
Protein
3.9grams
Fat
2.7grams
Carbs
14.8grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line 2 baking trays with baking paper.
Step 2 of 4
Toss pumpkin in oil and season. Place in a single layer on one tray. Bake for 25-30 minutes or until pumpkin is tender and browned. Cool for 10 minutes. Process pumpkin with beans, tahini, lemon juice, cumin and garlic in a food processor until smooth.
Step 3 of 4
Meanwhile, spray bread with oil and sprinkle with sumac. Cut into triangles and place on second tray. Bake for 4-5 minutes or until golden.
Step 4 of 4
Spoon dip into hollowed pumpkin and serve with triangles for dipping.
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