Roasted Pumpkin dip

About the Recipe

Ingredients

500g pumpkin, peeled and seeds removed, cut - roasted
1 can chickpeas- drained and rinsed
1 garlic clove, crushed
1 Tbsp ground cumin
2 Tbsp lemon juice
1 tsp dried parsley
⅓ cup olive oil

Preparation

Step 1

Combine all ingredients (EXCLUDING OIL) together with a food processor or stick blender.

Step 2

Add oil gradually while blending at the same time (to stop the oil from separating).

Step 3

Serve with crackers/ vegetables

Pumpkin is really rich in vitamins, minerals and antioxidants. Putting roasted pumpkin into a dip is an easy way to use up leftover vegetables and add in flavours without adding excess salt.