Roasted pumpkin and chickpea spread

Recipe by
Guest Author

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

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