Ingredients
Scale
- 1 can of chickpeas
- 1 small pumpkin /700g/
- 2 tbsp tahini
- 1 clove of garlic
- juice of a lemon
- olive oil
- 1 tsp thyme
- salt, pepper
Instructions
- Preheat oven to 200°C. Cut the pumpkin into small cubes, and place them on a baking tray. I used a Hokkaido pumpkin, so I didn’t have to peel it, but you can do so if you want to. Season the pumpkin cubes with salt and pepper and roast them for about 20 minutes.
- Once the pumpkin is done add all the ingredients to the food processor and blend until smooth. Enjoy
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Spread, Dip