400gchickpeasrinsed and drained (reserve the liquid)
40gtahini
30glemon juice
20golive oil
½teaspoonsea salt
200groasted pumpkin
½teaspoonground cumin or Moroccan seasoning
Instructions
Place all of the ingredients to the Thermomix bowl. Mix for 20 seconds, Speed 4.
Scrape down the sides of the bowl.
Mix for a further 20 seconds on Speed 4. Check the consistency.
If you would like the dip to be smoother, add ¼ cup of the reserved chickpea liquid and mix for a further 20 seconds, Speed 4.
Sprinkle with dukkah (optional) and serve.
Notes
RECIPE NOTES & TIPS
Using leftover roasted pumpkin will save you time! Ensure the pumpkin is cooled before mixing.
Alternatively, heat your oven to 200 degrees celsius (fan-forced). Cut the pumpkin into small chunks, drizzle with olive oil and season with salt and pepper. Cook for 20-30 minutes or until soft.
Reserve the chickpea water in case you'd like your dip to have a smoother consistency.
Sprinkle with dukkah before serving (optional).
Serve immediately or store in an airtight container in the fridge for up to 3 days.
You can use store-bought hulled or unhulled tahini or make your own.
This recipe can be doubled - just ensure that you don't exceed the MAX line of your Thermomix machine.
This Thermomix pumpkin dip is not suitable for freezing.