Roast Pumpkin & Chickpea Dip
with Everything Garnish & Pepitas | Serves 2+
Whip up this dip for a delightful side to serve at your next gathering or even to just enjoy as a snack. The pepita and everything garnish topping adds a welcome crunch to complement the dip's creaminess.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4 clove
Garlic
1
pumpkin
1 sachet
garlic & herb seasoning
1 packet
chickpeas
1
lemon
1 sachet
everything garnish
(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)
1 packet
pepitas
(May be present: Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy, Sesame.)
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel garlic. Cut pumpkin into bite-sized chunks. • Place pumpkin and garlic on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb spice blend and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, boil the kettle. • Half-fill a medium saucepan with boiling water. Drain chickpeas. Cook chickpeas in the boiling water, over high heat, until softened, 7-8 minutes. Drain, allow to cool slightly and transfer to a food processor. • Zest lemon to get a generous pinch, then cut in half.
• When pumpkin is cooled, transfer to food processor with chickpeas. Add 1/3 cup olive oil, a splash of water, the salt, lemon zest and the juice of the lemon. Season generously with pepper. • Blitz until a smooth consistency.
• Transfer dip to a serving bowl. Drizzle with olive oil. Top with everything garnish and pepitas. Enjoy!
