Roast Pumpkin & Chickpea Dip

• 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.