Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 cups
Difficulty level: 2 out of 4
7 Ingredients
- 1teaspoons cumin
- 420grams can no added salt chickpeas
- 2tablespoons lemon juice
- 1tablespoons tahini
- 1tablespoons oil
- 500grams pumpkin
- 2 cloves garlic, unpeeled
Method
Step 1 of 2
Preheat oven to 200°C. Peel 500g pumpkin and cut into 2cm pieces. Place into a baking paper-lined roasting pan. Add 1 tbs oil and 1 tsp cumin and toss well to coat. Add 2 unpeeled garlic cloves and roast for 25 minutes or until pumpkin is tender and golden. Cool slightly.
Step 2 of 2
Transfer pumpkin to a food processor. Squeeze soft flesh from garlic and add to pumpkin with 1 drained 420g can no added salt chickpeas, 2 tbs lemon juice and 1 tbs tahini. Process until finely chopped. Add 1-2 tbs water and process until smooth, adding extra water if necessary. Spoon into sealable containers. Seal and refrigerate until ready to pack in an esky.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.