- Simply blend all of the ingredients in a high-speed blender or food processor until smooth
- Top it off with more chickpeas, olive oil and turmeric powder
Prep time: 5 minutes
Ingredients
- 1 (400 gram) can of chickpeas (drained and rinsed)
- ¾ cup or 175 grams of pumpkin puree*
- 1 tbsp of tahini
- 1 tbsp of olive oil
- 1-2 tsp of sea salt
- ½ tbsp of apple cider vinegar
- ½ tbsp of maple syrup
- 1 tsp of smoked paprika powder
- ½ tsp of turmeric powder
- pinch of black pepper
Instructions
Morgane's tips
You can easily make pumpkin puree yourself. Simply slice a butternut in half lengthwise and scoop out the seeds.
Place the halves with their skin up on a baking tray with parchment paper and roast for 55 minutes on 190 degrees Celsius.
Let it cool, scoop out the pumpkin meat and blend in a food processor until smooth.