600g pumpkin, peeled and chopped in large chunks
2 cups cooked chickpeas
2 Tbsp tahini
1 tsp ground cumin
1 tsp ground coriander
1 – 2 tsp chilli sauce
Juice of one lemon
4 cloves garlic, chopped
1 tsp sea salt
Place pumpkin in an lightly-oiled oven dish. Cover with foil. Bake in a moderate oven until soft.
When the pumpkin is cool, place in a food processor with all the other ingredients. Blend smooth. Add water to reach desired consistency.
Note: P.S It's easy to make this dip in our favourite sturdy little blender - The Tribest Personal Blender