Roasted pumpkins and garlic slightly sweetened with honey and flavoured with fresh rosemary
- 600 g chopped pumpkin
- 4 garlic cloves
- 2 x 400 g can of drained chickpeas
- 2 tbsp honey
- ⅓ cup water
- 1 tsp finely chopped rosemary
- pepper, to season
- Roast pumpkin and garlic cloves at 180°C (160°C fan forced) for 30 min, until tender. Let cool slightly. Place the mix into a food processor with drained chickpeas, honey and water. Process until smooth. Stir through rosemary and season with pepper. Serve with pita or roti bread and vegetable crudités or crackers.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.2 g|
|Total carbohydrates||12.3 g|
|- Sugars||4.8 g|
|Dietary fibre||3.2 g|