1 can 400 g cooked chickpeas or 400 g cooked chickpeas
1 cup puree from roasted pumpkin
1 tablespoon extra virgin olive oil
1 tablespoon peanut butter or tahini
1/2 clove garlic
spices: 1 teaspoon curry powder, 1/2 teaspoon cumin, 1/2 teaspoon chili flakes, 1/2 teaspoon turmeric, salt and pepper
for garnish, e.g. pumpkin seeds, curry, chili flakes, olive oil
Preparation
Prepare the chickpeas, reserve a few tablespoons of liquid from the can or cooking water. Prepare the roasted pumpkin puree and cool. Strain the pumpkin puree through gauze to make it as thick as possible.
Place the chickpeas in a blender, add olive oil and start blending. You can add 1-2 tablespoons of chickpea liquid to blend more easily.
When the chickpeas are roughly broken down, add the prepared pumpkin puree, peanut butter or tahini, peeled garlic, spices, season with salt and pepper. Blend until smooth.
Transfer to a bowl or container and garnish with pumpkin seeds, curry powder, chili flakes, and drizzle with olive oil at the end.
