300g pumpkin, peeled and roughly chopped
4 cloves garlic, peeled
2 tbsp oil
1 tsp ground cumin
400g tin of chickpeas
Freshly ground pepper
1 to 2 tsp lemon juice to taste
1. Preheat oven to 180?C. Toss pumpkin and garlic in oil, cumin and salt. Cook in a shallow roasting dish for 20 to 30 minutes until tender and then cool.
2. Place pumpkin mixture in food processor with drained chickpeas. Blend to a smooth paste. Add salt, freshly ground black pepper and lemon juice to taste.
3. Serve with toasted pita wedges or similar to dip.