By Geneviève O’Gleman, nutritionist, savourer.ca
Photo credit: Maude Chauvin
- Preheat the oven to 200 °C (400 °F). Place the rack in the centre of the oven. Line a baking tray with parchment paper (or use a reusable baking sheet).
- Halve the pumpkin and empty out the inside with a spoon. Slice one half of the pumpkin into quarters. Using a knife, peel the pumpkin and cut it into cubes to obtain 500 mL (2 cups).
- Place the cubes onto the baking tray, drizzle with 10 mL (2 tsp.) of oil, generously season with pepper, and add a pinch of salt. Cook in the oven for 30–40 minutes or until the pumpkin is tender.
- Meanwhile, rinse and drain the chickpeas.
- Place the chickpeas, tahini, 10 mL (2 tsp.) of oil, 5 mL (1 tsp.) of paprika, and the garlic into a food processor. Squeeze the lemon directly into the bowl and add a pinch of salt.
- Once the pumpkin is cooked, add the cubes to the food processor. Mix until smooth.
- Transfer to a serving plate and garnish with the remaining oil (10 mL/2 tsp.) and paprika (5 mL/1 tsp.). Serve with crudités and pita bread chips.
Store for 5 days in the refrigerator or 3 months in the freezer.
- If you have a large pumpkin, cut the number of cubes you need, leave the rest of the pumpkin in quarters, and bake them until the tip of a knife cuts easily into the flesh. You can then make the flesh into a purée and add it to your pumpkin bread or cake recipes!