Ingredients

• 1 medium pumpkin (you may only need half)
• 1 400g can of chickpeas (or pre soak and boil them if you don’t want them canned)
• 1 clove of garlic
• 1 whole lemon
• salt and pepper for seasoning
• a drizzle of olive oil

Here’s how you make it

1. Steam the pumpkin until soft and add to a mixing bowl with roughly chopped garlic, a drizzle of olive oil and one can of chickpeas.
2. Purée the mixture until creamy and soft.
3. Squeeze the lemon into it and season with salt and pepper.
4. Serve with a plate of crudités or try it with Alastair’s Gluten Free Focaccia Recipe or Quick and Easy Sourdough Rolls.