Ready in: 30 minutes

Serves: 10+

Ingredients

  • 250g pumpkin
  • 400g canned chickpeas
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 garlic clove (crushed)
  • 2 tablespoons fresh coriander
  • Black & white sesame seeds for garnishing
  • Olive oil for drizzling

Equipment

  • Baking tray + paper
  • Cutting board + knives
  • Food processor
  • Optional: garlic crusher
  • Vegetable peeler
  • Mixing utensils (preferably some kind of spoon)
  • Serving bowl and platter

Method

  1. Preheat oven to 180° Celsius
  2. Peel your pumpkin and cut it into small pieces
  3. Rinse and drain your canned chickpeas, and finely chopped your fresh coriander
  4. Place your pumpkin on a lined baking tray and spray with oil
  5. Roast the pumpkin for 25 minutes (or until golden)
  6. Remove from oven and let cool
  7. In a food processor, combine cooked roast pumpkin, chickpeas, tahini, lemon juice, ground cumin, and crushed garlic clove and add your desired seasonings
  8. While you process the mixture to desired smoothness, stir in olive oil (or water) until the mixture reaches a dipping consistency you are happy with
  9. Stir in some fresh coriander and transfer to a serving bowl
  10. Garnish with some more olive oil, and your black and white sesame seeds
  11. Add desired serving sides (we suggest crispy bread pieces, salty biscuits, or freshly cut dipping vegetables like carrot!)