Roast pumpkin dip with spiced chickpeas

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

  • 1 hr preparation
  • Serves 8
  • Print


  • 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


  • 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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