Pumpkin & Mint Spread/Dip
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Based on pumpkin & chickpea salad from Simple Cafe Food cafe recipe book by Julie Le Clerc
- Ready In:
- 1hr 30mins
- Serves:
- Units:
ingredients
- 1⁄2 squash (peeled and cubed) or 1/2 pumpkin (peeled and cubed)
- 1 tablespoon oil
- 1 cup chickpeas (raw)
- 2 tablespoons of 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
- Soak chickpeas overnight.
- Drain chickpeas and cook in fresh water for about 60 minutes.
- Roast squash/pumpkin for 30 mins at 180°C.
- Put all in blender and blend.
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Based on pumpkin & chickpea salad from Simple Cafe Food cafe recipe book by Julie Le Clerc
