AuthorJanella
2 cups Japanese pumpkin, skin removed steamed
1 tin chickpeas, drained and rinsed
1 tbsp tahini
1 tsp cumin powder
1 tbsp lemon juice
1 garlic clove, finely grated
1 tsp sea salt
mountain bread wraps
1 cucumber, thinly chopped
1
Cut the pumpkin into chunks and steam.
3
In a food processor blend chickpeas until smooth then add pumpkin, tahini, lemon garlic and salt and continue blending until combined.
5
Cut mountain wraps into wedges and toast in a dry fry pan until crisp.
Serves about 2
Ingredients
2 cups Japanese pumpkin, skin removed steamed
1 tin chickpeas, drained and rinsed
1 tbsp tahini
1 tsp cumin powder
1 tbsp lemon juice
1 garlic clove, finely grated
1 tsp sea salt
mountain bread wraps
1 cucumber, thinly chopped
Directions
1
Cut the pumpkin into chunks and steam.
3
In a food processor blend chickpeas until smooth then add pumpkin, tahini, lemon garlic and salt and continue blending until combined.
5
Cut mountain wraps into wedges and toast in a dry fry pan until crisp.
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