Name: Roast pumpkin dip with spiced chickpeas
Prep time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 kg pumpkin, peeled, chopped coarsely; 4 cloves garlic, unpeeled; 2 tablespoons extra virgin olive oil; 2 tablespoons tahini; ½ cup (125ml) extra virgin olive oil, extra; 2 tablespoons red wine vinegar; pitta crisps, to serve; Spiced chickpeas; 1 tablespoon extra virgin olive oil; 1 medium red onion (170g), halved, sliced; 400 g canned chickpeas, drained, rinsed; 1 clove garlic, sliced; 2 teaspoons cumin seeds; 1 teaspoon ground coriander; ¼ teaspoon dried chilli flakes; 1 tablespoon pomegranate molasses

Ingredients

1 kg pumpkin, peeled, chopped coarsely

4 cloves garlic, unpeeled

2 tablespoons extra virgin olive oil

2 tablespoons tahini

½ cup (125ml) extra virgin olive oil, extra

2 tablespoons red wine vinegar

pitta crisps, to serve

Spiced chickpeas

1 tablespoon extra virgin olive oil

1 medium red onion (170g), halved, sliced

400 g canned chickpeas, drained, rinsed

1 clove garlic, sliced

2 teaspoons cumin seeds

1 teaspoon ground coriander

¼ teaspoon dried chilli flakes

1 tablespoon pomegranate molasses

Method

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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