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Pumpkin and chickpea dip
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 500g jap pumpkin, peeled, chopped
  • 18.20 gm olive oil
  • 48.00 gm tahini
  • 400g can chickpeas, drained, rinsed
  • 42.00 gm lemon juice
  • 2 medium carrots, cut into sticks
  • 2 celery stalks, cut into sticks
  • 1 Lebanese cucumber, cut into sticks
Instructions:
  • 1. Preheat the oven to 200°C/180°C fan-forced and line a baking tray with baking paper. 2. Spread out the pumpkin on the tray, drizzle with half of the oil, season with pepper, and toss to combine. 3. Bake for 30-40 minutes until the pumpkin is golden and tender. 4. Allow the roasted pumpkin to cool before serving.
  • Blend the pumpkin, tahini, chickpeas, lemon juice, and remaining oil until creamy. Enjoy with fresh vegetable sticks.

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