Pumpkin & Mint Spread/Dip
Based on pumpkin & chickpea salad from Simple Cafe Food cafe recipe book by Julie Le Clerc
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1tablespoon oil
- 1
- 2tablespoons of fresh mint
- 1⁄2cup sun-dried tomato
- 1⁄4
- 1
- 3tablespoons extra virgin olive oil
- 1teaspoon sugar
- 1teaspoon salt
Advertisement
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.
Advertisement