PUMPKIN & CHICKPEA DIP

RECIPES

PUMPKIN & CHICKPEA DIP

Usually my choice of dip would be hummus or tzatziki but now this pumpkin dip is completely the trio. It literally taste good with anything! I serve it with veggie sticks and crackers mostly but if you’re feeling adventurous try it on toast with a bit of crumbled feta… ah-mazing.

INGREDIENTS

  • 1/2 a butternut pumpkin
  • 1/2 a 425g can of chickpeas
  • 1/2 TSP of cumin
  • 1 TSP of smoked paprika
  • 1 TSP of garlic infused oil
  • Pepper and sea salt to taste

METHOD

  • Preheat oven to 200 degrees and line a baking tray with baking paper
  • Cut butternut pumpkin into small evenly sized chunks and put on the tray
  • Pop in the oven for roughly 20 mins
  • Once the pumpkin is soft, take out of the oven and put into a food processor
  • Add all of the other ingredients and pulse until smooth

NOTES

  • I use macro organics chickpeas because they’re quite soft and blend easily
  • If you want a creamier consistency you could add a TBS of tahini

A SIMPLE DIP THAT WOULD MAKE A GREAT ADDITION TO ANY PLATTER

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