Snack recipe: Christine Bailey’s Roasted Pumpkin and Chickpea Spread

Feeding the Family

Recipes

Published on Wednesday, 25 September 2013 09:00

Last Updated on 10 January 2017

Monica Costa

0 Comments

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.

Save