Pumpkin & Mint Spread/Dip |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Based on pumpkin & chickpea salad from Simple Cafe Food cafe recipe book by Julie Le Clerc Ingredients:
1/2 squash (peeled and cubed) or 1/2 pumpkin (peeled and cubed) |
1 tablespoon oil |
1 cup chickpeas (raw) |
2 tablespoons fresh mint |
1/2 cup sun-dried tomato |
1/4 cup vinegar (red wine) |
3 garlic cloves |
1 tablespoon vinegar (balsamic) |
3 tablespoons extra virgin olive oil |
1 teaspoon sugar |
1 teaspoon salt |
pepper |
Directions:
1. Soak chickpeas overnight.
2. Drain chickpeas and cook in fresh water for about 60 minutes.
3. Roast squash/pumpkin for 30 mins at 180°C.
4. Put all in blender and blend.
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