Make the most of seasonal veg with this delicious creamy dip! Plus, it is much cheaper and healthier than the ones you can buy.

Ingredients:

• ¼ crown pumpkin, peeled and chopped into 3cm cubes (500g)

• 2 carrots – peeled and chopped into 2cm wide chunks

• 1 tsp of each of these spices: ground cumin, curry powder, ground coriander or 1 tbsp Moroccan seasoning

• 2 cloves of garlic, peeled and chopped

• 1 can of chickpeas, drained and rinsed

• 1 tbsp tahini or peanut butter

• Zest and juice of ½ orange

• 1 tbsp oil

• Optional: a handful of parsley/coriander can be blended through or chopped and sprinkled on top

How to make:

1. Coat the pumpkin and carrot in oil and sprinkle over the spices and mix through the chopped garlic

2. Put the pumpkin and carrot onto a lined baking tray and roast in the oven at 180 degrees for approx 30-40minutes or until soft.  If they start to go too brown, cover in foil to avoid them burning. Remove from oven and cool.

3. Add cooled pumpkin and carrots into a food processor along with the rest of the ingredients and blend until smooth.

4. Add a splash of water if required to make a consistency of your liking.  Season to taste.

We made this using the Kenwood Food Processor.

For 20% off any Kenwood appliances or attachments during 2020, use the promo code CLAIRE2020 at the check-out when you order here.