ROAST PUMPKIN DIP WITH SPICED CHICKPEAS

SERVES 8 PREP + COOK 1 HOUR

✦ 1kg pumpkin, peeled, coarsely chopped ✦ 4 garlic cloves, unpeeled ✦ 2 tbsp olive oil ✦ 2 tbsp tahini ✦ ½ cup olive oil, extra ✦ 2 tbsp red-wine vinegar ✦ pita crisps, to serve

SPICED CHICKPEAS

✦ 1 tbsp olive oil ✦ 1 red onion, halved, sliced ✦ 400g can chickpeas, drained, rinsed ✦ 1 garlic clove, sliced ✦ 2 tsp cumin seeds ✦ 1 tsp ground coriander ✦ ¼ tsp dried chilli flakes ✦ 1 tbsp pomegranate molasses

1 Preheat oven to 180°C. Line a large oven tray with baking paper.

2 Place pumpkin, garlic and oil on tray. Toss to coat. Season. Roast 45 mins until tender. Cool slightly.

3 Squeeze garlic from skins into a food processer. Add roasted pumpkin, tahini, extra oil and vinegar. Process until smooth. Season to taste.

4 SPICED CHICKPEAS

Meanwhile, heat oil in a large frying pan over medium heat. Cook onion, stirring occasionally, 8 mins until soft. Add chickpeas and garlic. Cook, stirring, 3 mins. Stir in spices and chilli. Cook, stirring, 1 min until fragrant. Stir in molasses. Season to taste.

5 Top dip with chickpeas and serve with pita crisps. Top with extra chilli, if you like.