Roast Pumpkin & Hummus Dip

Ingredients

1 x 400g tin chickpeas (drained & rinsed)

500g pumpkin (peeled and diced into 2cm pieces)

2 cloves of garlic

Juice of 1 medium lemon

Salt & pepper (for seasoning)

Cold pressed extra virgin olive oil

Method

Preheat oven to 200 degrees (celsius). Line a baking tray with baking paper and place pumpkin pieces onto it.

Drizzel with olive oil, season with salt & pepper.

Roast pumpkin until soft (be careful not to burn)

Allow pumpkin to cool (5-10 mins).

Put pumpkin, chickpeas, garlic & lemon juice into a food processor and blend until smooth.

Add a little more olive oil if you prefer a smoother consistency.

Serve with veggie sticks!