May 9, 2017
300 grams chickpeas, washed and drained
500 grams pumpkin, roasted
2 cloves garlic, salted and minced
a pinch of cumin
a pinch of cinnamon
a pinch of curry powder
1 tablespoon sesame oil
1 cup olive oil
2 teaspoons calamansi juice
Salt and pepper, to taste
Roast medium cubes of pumpkin tossed in olive oil, spices and salt and pepper in a turbo broiler or oven toaster at 400ºF for about 15 minutes until soft and dry but still holds shape.
Mince garlic with salt until moist and mashed.
Put everything in a food pro or blender until spreadable. Season with salt and pepper to taste
Cover and chill, serve cold or at room temperature.
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