Make the most of seasonal veg with this delicious creamy dip! Plus, it is much cheaper and healthier than the ones you can buy.
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:
Coat the pumpkin and carrot in oil and sprinkle over the spices and mix through the chopped garlic
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.
Add cooled pumpkin and carrots into a food processor along with the rest of the ingredients and blend until smooth.
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.