1small pumpkindeseeded and chopped into large wedges *
juice of 1/2 a lemon
Olive oil for roasting
Handful of fresh parsley and coriander
Pumpkin seeds for garnish
Preheat the oven to 200C and place the pumpkin in a roasting pan. Drizzle with olive oil and roast for 30 minutes until caramelised.
Once the pumpkin is roasted, scoop out the flesh and discard the skin. Blend flesh with chickpeas, lemon, garlic, tahini, salt, chilli powder, parsley and coriander until smooth. Garnish with pumpkin seeds and a drizzle of olive oil before serving.
*Or use a large pumpkin and just set some puree aside for pumpkin fudge balls, pumpkin smoothies…