300g Pumpkin (peeled, seeded)
1 tbs Oil for roasting pumpkin
400g Can Chickpeas (drained & rinsed)
1 tbs Tahini (hulled tahini has a milder taste) Juice of 1⁄2 lemon
2 tsp Olive oil for the dip (optional, can use water instead)
1 tsp Cumin (or spices of choice)
1 Garlic clove (crushed)
Salt & Pepper


1. Roast pumpkin in 1 tbs oil in a preheated oven (1800), until soft and just golden. (This can be done 1-2 days prior). Set aside to cool
2. Once pumpkin cooled add it into a blender with chickpeas, garlic, cumin, and tahini. Blend until smooth. Add in lemon juice, oil and salt and pepper to taste
3. Serve immediately with crackers or vegetable sticks, or store in fridge for up to 5 days
Variations –
• Swap pumpkin for other roast veg e.g. beetroot or sweet potato
• Use chilli or Moroccan spice for a different flavour
Recipe is Gluten Free , Dairy Free &Vegetarian