Pumpkin and Chickpea Dip

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Pumpkin and Chickpea Dip

 

 

500 g (17 1/2 oz) jap pumpkin (kaboucha squash), peeled, chopped

4 teaspoons olive oil

8 teaspoons tahini

400 g (14 oz) can chickpeas (garbanzos), drained, rinsed

8 teaspoons lemon juice

pepper, to taste

 

2 medium carrots, cut into sticks

2 celery stalks, cut into sticks

1 Lebanese cucumber, cut into sticks

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Line a baking tray with baking paper.

 

3. Place pumpkin on prepared tray. Drizzle with half the oil. Season

with pepper. Toss to combine. Bake for 30 to 40 minutes or until

golden and tender. Set aside to cool.

 

4. Process pumpkin, tahini, chickpeas, lemon juice and remaining oil

until almost smooth.

 

5. Serve with vegetable sticks.

 

 

Serves 8.