Roasted pumpkin and chickpea spread
Prep time
5 minutes
Difficulty
Easy
Cooking time
40 minutes
Servings
12
Overview
Creamy and protein-packed, this spread tastes incredibly indulgent yet contains no cream or dairy products
Recipe by Christine Bailey
Ingredients
- 200g / 7oz pumpkin, peeled, deseeded and cut into large wedges
- 3 garlic cloves, unpeeled, left whole
- 2tsp honey
- 2tbsp olive oil
- Freshly ground black pepper and sea salt
- 1 x 400g / 14oz can chickpeas, rinsed and drained
- 1tbsp tahini
- Juice of ½ lemon
- ½ tsp smoked paprika
- Pinch of ground nutmeg
- 1 tbsp chopped fresh coriander
