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Nairn's Roasted Pumpkin and Chickpea Spread

  • Side |
  • Snack |
  • Starter |

Creamy and protein packed, this spread tastes incredibly indulgent yet contains no cream or dairy products. It makes a delicious alternative to shop bought dips and everyday hummus, and makes a sensational topping on Nairn’s Gluten-FreeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. Oatcakes. Be sure to try our other glutenA protein that is found in the cereals wheat, barley and rye. free toppings and recipes!

With thanks to:
Nairn's
Serves
12
Prep
5 minutes
Cook for
40 minutes

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Ingredients:

 200g / 7oz pumpkin, peeled, deseeded and cut into large wedges

3 garlic cloves, unpeeled, left whole

2tsp honey

2tbsp olive oil

Freshly ground black pepper and sea salt

1 x 400g / 14oz can chickpeas, rinsed and drained

1tbsp tahini

Juice of ½ lemon

½ tsp smoked paprika

Pinch of ground nutmeg

1 tbsp chopped fresh coriander

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Method:

  1. Preheat the oven to 180°C, gas mark 4
  2. Place the pumpkin and garlic in a shallow roasting tin.  Toss with the honey and 1tbsp olive oil and season with black pepper and salt.
  3. Bake in the oven for 40 minutes or until tender. Allow to cool. 
  4. Peel the garlic cloves and place with the pumpkin in a food processor.
  5. Add the remaining ingredients except the coriander to the food processor and process until smooth. Add the coriander leaves and pulse to combine. Season with black pepper and salt to taste  
  6. Spread on oatcakes to serve.

 

Notes:

Nutritional Analysis

Per tablespoon of dip (30g)

  • Calories 41kcal
  • Protein 1.4g
  • Total fat 2.6g of which saturates 0.4g
  • Carbohydrates 2.9g of which sugars 0.9g

Nutritional Analysis per 100g

  • Calories 137kcal
  • Protein 4.7g
  • Total fat 8.8g of which saturates 1.2g
  • Carbohydrates 9.5g of which sugars 3.1g

 

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