Roasted pumpkin and tahini dip with spiced chickpeas

SERVES 8 PREP AND COOK TIME 1 HOUR

750g pumpkin, peeled, cut into

2cm pieces

4 cloves garlic, unpeeled

⅓ cup (80ml) olive oil, extra 2 tablespoons tahini

2 tablespoons red wine vinegar

SPICED CHICKPEAS

400g canned chickpeas, drained, rinsed 1 tablespoon extra-virgin olive oil 1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon dried chilli flakes

1 Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.

2 Place pumpkin, garlic and half the oil on tray, season; toss well to coat. Roast for 30 minutes or until tender; cool slightly.

3 SPICED CHICKPEAS Meanwhile, place all ingredients in a medium bowl, toss to combine. Spread on a small oven tray lined with baking paper; sprinkle with sea salt flakes. Roast for 30 minutes, stirring halfway or until browned.

4 Squeeze garlic from skins into Kuvings Vacuum Blender. Add roasted pumpkin, tahini, remaining oil and vinegar; process until almost. Season to taste.

5 Spoon pumpkin mixture into a bowl; top with some of the spiced chickpeas.

Suitable to freeze. Not suitable to microwave.