1 hour plus chickpea preparation time
Caramelised Pumpkin Hummus Dip
This tasty variation to a traditional hummus dip is great on its own or as a spread.
1 cup WGS chickpeas
500g Jap pumpkin , skin and seed removed.
100g of tahini paste
2 cloves garlic peeled
50 ml of olive oil
50ml of fresh lemon
2 tbs of sea salt
200ml water, hot
1. Cook chickpeas.
2. Chop Pumpkin into 2 cm chunks and place on lined baking tray .
3. Bake at 180 C for 30-40 minutes. Occasionally stir the pumpkin. Cook until it is all caramelised.
4. Blend chickpeas, until smooth. Then add garlic, lemon juice, tahini. oil, salt
and pumpkin in a food processor. Add additional water and seasoning if
5. Serve chilled with carrot /celery/other veggie sticks, dried biscuits, n wraps or on
Note; Chickpeas can be pre pared by freezing them after cooking.