Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

INGREDIENTS

• 1 Tbsp coriander seed
• ½ Tbsp fennel seed
• ½ Tbsp cumin seed
• 1 tsp paprika
• 800g organic butternut pumpkin (deseeded and peeled)
• 2 cloves garlic
• 1 thumb-sized piece of ginger
• 3 Tbsp olive oil
• 4 Tbsp tahini
• 300g coooked chickpeas
• 1 Tbsp freshly sqeezed lemon juice
• 1 tsp salt

METHOD

See our post on how to cook chickpeas from scratch. If you have frozen chickpeas, just pour boiling water over them to defrost.

1. Place the coriander, fennel and cumin seeds in a dry pan and stir continuously over a medium heat until they are aromatic, around 2-3 mins.
2. Transfer the toasted spices to either a pestle and mortar or a sprice grinder, add the paprika and grind.
3. Meanwhile dice the peeled pumpkin (around 2cm dice) and place in a large bowl.
4. Scrape the skin off the ginger with a teaspoon. Chop the peeled ginger in a food processor or by hand, then add to the bowl.
5. Roughly chop the peeled garlic, add to the bowl.
6. Drizzle the pumpkin with a dash of olive oil (around 2 Tbsp) and sprinkle the ground spice mix over the top. Briefly mix together.
7. Bake at 180°C for half an hour until the pumpkin is tender and delicious. (You can serve the pumpkin just like this in a special salad.)
8. Place the soft pumpkin, and all the rest of the ingredients in a food processor and blend until smooth and creamy. Check the seasoning, add more salt and/or lemon juice as needed.

Store in an airtight container in the fridge for several days.