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  1. Home
  2. dip recipe

Roast pumpkin & garlic dip

Roasted pumpkins and garlic slightly sweetened with honey and flavoured with fresh rosemary - by Chantal Walsh
  • 14 Oct 2015
Roast pumpkin & garlic dip
Cook: 40 Minutes - easy - Serves 12 - Vegetarian - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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Roasted pumpkins and garlic slightly sweetened with honey and flavoured with fresh rosemary

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

  1. 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.

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