Ingredients
250g roasted pumpkin
1 can chickpeas, rinsed and drained
1 tbsp tahini paste
1 clove garlic
1/2 tsp Cumin
1 tsp Paprika
Pinch chilli powder (optional)
1/4 cup Olive oil
Method
If you don't have it already, roast the pumpkin: cut in cubes, mix with a little olive oil, salt and pepper and some paprika. Roast for 20-30 min and allow to cool.
Put chickpeas, garlic, tahini in blender and blend until smooth. Add the pumpkin, cumin and chilli and blend again. Add olive oil to reach desired consistency.
