Ingredients
600 g chopped pumpkin
4 garlic cloves
2 x 400 g can of drained chickpeas
2 tbsp honey
⅓ cup water
1 tsp finely chopped rosemary
pepper, to season
Method
- Roast pumpkin and garlic cloves at 180°C (160°C fan forced) for 30 min, until tender. Let cool slightly. Place the mix into a food processor with drained chickpeas, honey and water. Process until smooth. Stir through rosemary and season with pepper. Serve with pita or roti bread and vegetable crudités or crackers.
