Butternut & Chickpea Sandwich Spread
500g to 600g butternut, peeled and seeded
A spray of oil
½ cup (125ml) cooked chickpeas 1 tsp. (5ml) cumin powder
1 clove garlic, peeled and sliced 30ml water
¼ cup (60m) finely chopped fresh coriander leaves
1 small green chilli, finely sliced ¼ cup red onion, finely chopped Juice of one small lemon
¼ cup (60ml) olive oil
½-1 tsp salt
A few grinds of black pepper 1 tbsp. (15ml) sesame seeds to garnish
Preheat oven at 200°C. Cut the butternut into 2cm pieces – arrange on a baking tray and spray with oil. Bake until soft. Do not to let it brown. Once done, remove and let it cool.
In a food processor, add the cooled butternut, chickpeas, cumin powder and garlic. Use the pulse action giving it a good few pulses.
Add the water and grind into a smooth paste. You may add more water to ease the grinding process. Once you have a nice smooth paste, scoop into a medium-sized serving bowl.
Toss in the coriander leaves, chilli, onion, lemon juice, olive oil, salt and pepper. Give a good mix to incorporate all the flavours and spices.
Garnish with the sesame seeds and use on sandwiches, burgers, wraps or just as a dip.
Cool tip: For a more liquid spread, add extra water while grinding.