Makes: approx 750g
Salad recipes make the best dips without the leaves.
|500g Pumpkin, cut into 3cm thick pieces||$1.20|
|1 Red onion, quartered.||$0.20|
|400g Can chickpeas, rinsed.||$0.75|
|1 Tablespoons Baharat||$0.25|
|5 Tablespoons olive oil||$0.75|
|30ml red wine vinegar||$0.25|
|1 Teaspoon pomegranate molasses||$0.20|
Preheat the oven to 200ºC. In a large baking tray, combine the pumpkin, onion, and 3 teaspoons of olive oil. Season to taste and toss to combine. Spread the pumpkin and onion in a single layer on tray, lined with baking paper. Transfer to the oven and bake for 45 minutes until the pumpkin is golden and tender. Remove from the oven and set aside for 5 minutes to cool a little. Add roasted pumpkin, onion and remaining ingredients to food processor and blitz. Do not blend too smooth, leaving some texture.
This recipe / picture came from SBS