Surprisingly fresh and decadent, goes perfectly with toast!
250–300ml pumpkin puree (boiled, pureed pumpkin)
2 tablespoons sesame seeds
2 garlic cloves
1 tablespoon olive oil
1 tin chickpeas, drained (240g)
1 teaspoon ground cumin
Pinch of chili powder
Salt to taste
Juice of ½ lemon
Water if needed for texture (depends on the pumpkin)
Toasted pumpkin seeds for garnish
Boil and puree 300g pumpkin. Toast sesame seeds in a dry skillet until fragrant and golden (don’t overdo – they can get bitter). In a skillet, heat olive oil and fry garlic cloves, halved, until golden brown. Place drained chickpeas, fried garlic with the pan oil, toasted sesame seeds, pumpkin puree, cumin, chili, salt and lemon juice in a blender. Blend until smooth. If the consistency is too thick, add a little water and blend again. Serve topped with roasted pumpkin seeds.
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