Pumpkin & Mint Spread/Dip

Submitted by Chef #190012

"Based on pumpkin & chickpea salad from Simple Cafe Food cafe recipe book by Julie Le Clerc"

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 10

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

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.