Pumpkin & Mint Spread/Dip

12 ingredients
4 steps

Ingredients

  • 12 squash (peeled and cubed) or 12 pumpkin (peeled and cubed)
  • 1 tablespoon oil
  • 1 cup chickpeas (raw)
  • 2 tablespoons of fresh mint
  • 12 cup sun-dried tomato
  • 14 cup vinegar (red wine)
  • 3 garlic cloves
  • 1 tablespoon vinegar (balsamic)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • pepper

Directions

  1. 1
    Soak chickpeas overnight.
  2. 2
    Drain chickpeas and cook in fresh water for about 60 minutes.
  3. 3
    Roast squash/pumpkin for 30 mins at 180C.
  4. 4
    Put all in blender and blend.

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