This is a wonderful seasonal snack recipe. Christine Bailey’s Roasted Pumpkin and Chickpea Spread: Creamy and protein packed, this spread tastes incredibly indulgent yet contains no cream or dairy products. It makes a delicious alternative to shop bought dips and everyday hummus, and makes a sensational topping on Gluten Free Oatcakes.
It’s also a great party dip. Roasting the pumpkin really intensifies its nutty, sweet flavour and creates an amazing soft texture that blends beautifully with the chickpeas and tahini. If pumpkin is not available, use butternut squash.
Preparation time: 5 minutes
Cooking Time: 40 minutes
Enough for 12 oatcakes
Ingredients
200g / 7oz pumpkin, peeled, deseeded and cut into large wedges
3 garlic cloves, unpeeled, left whole
2tsp honey
2tbsp olive oil
Freshly ground black pepper and sea salt
1 x 400g / 14oz can chickpeas, rinsed and drained
1tbsp tahini
Juice of ½ lemon
½ tsp smoked paprika
Pinch of ground nutmeg
1 tbsp chopped fresh coriander
Method
1. Preheat the oven to 180°C, gas mark 4
2. Place the pumpkin and garlic in a shallow roasting tin. Toss with the honey and 1tbsp olive oil and season with black pepper and salt.
3. Bake in the oven for 40 minutes or until tender. Allow to cool.
4. Peel the garlic cloves and place with the pumpkin in a food processor.
5. Add the remaining ingredients except the coriander to the food processor and process until smooth. Add the coriander leaves and pulse to combine. Season with black pepper and salt to taste.
6. Spread on oatcakes to serve.
