Roast pumpkin dip with spiced chickpeas

Spiced chickpeas add texture and flavour to this sweet and tangy roast pumpkin dip


Spiced chickpeas


1.Preheat oven to 180°C/160°C fan. Line a large oven tray with baking paper.
2.Place pumpkin, garlic and oil on the tray; toss to coat. Season. Roast for 45 minutes or until tender; cool slightly.
3.Squeeze garlic from skins into a food processer. Add roasted pumpkin, tahini, extra oil and the vinegar; process until smooth. Season to taste.
4.Meanwhile, make spiced chickpeas.
5.Serve pumpkin dip topped with chickpeas, and with pitta crisps.

Spiced chickpeas

6.Heat oil in a large frying pan over medium heat; cook onion, stirring occasionally, for 8 minutes or until soft. Add chickpeas and garlic; cook, stirring, for 3 minutes. Stir in spices and chilli; cook, stirring, for 1 minute or until fragrant. Stir in the molasses; season to taste.

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