Ingredients
- 600 gm butternut pumpkin, peeled and cubed
- 4 garlic cloves, skin on
- ¼ cup olive oil, divided
- 400gm can chickpeas, drained and rinsed
- 1 tbsp tahini
- Juice of 1 lemon
- 1 tsp ground cumin
- ¼ cup pine nuts, toasted
- 50 gm Persian feta
- Sumac for sprinkling
- Sea salt and freshly ground black pepper
Method
Preheat oven to 180°C Fan Assisted function.
Place the pumpkin and garlic on a large baking tray and coat with 1 tbsp olive oil, season with salt and pepper and cook on the middle shelf for 25 minutes or until golden and tender, remove the skins from garlic and discard. Add the pumpkin and roasted garlic to a blender along with the chickpeas, tahini, lemon juice, cumin and remaining olive oil and blend until smooth. Season with salt and pepper and transfer to your serving dish, crumble feta on top, sprinkle with pine nuts and sumac and finish with a drizzle of extra virgin olive oil. Serve with warm yoghurt flatbreads.
