About the Recipe
Roasted pumpkin.
Real spices.
Proper tahini.
Zero seed oils.
Creamy. Fibre rich.
Made with ingredients you actually recognise.
Why This Version Works
🌱Chickpeas + pumpkin = fibre rich base
🌱Tahini = healthy fats + calcium
🌱Cinnamon + smoked paprika = warmth without sweetness overload
🌱Seeds on top = crunch, omega-3s, mineral support
It’s creamy, grounding and versatile.
Perfect with:
🌱Crunchy veggie sticks
🌱Gluten free crackers
🌱Spread in wraps
🌱Layered into nourish bowls
Ingredients
1 cup pumpkin, diced
2 garlic cloves, skin removed
1 tbsp extra virgin olive oil
400g chickpeas, drained and rinsed
1 1/2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1 tsp ground cumin
1/2 tsp sweet paprika
1/4 tsp smoked paprika
1/4 tsp celtic salt
pinch cinnamon
2-3 tbsp filtered water
pumpkin seeds, serving
hemp seeds, serving
Preparation
Step 1
Preheat oven to 200°C.
Toss diced pumpkin and whole garlic cloves with olive oil and a pinch of celtic salt.
Roast for 25–30 minutes until soft and lightly caramelised (golden edges = deeper flavour).
Allow to cool slightly.
Step 2
Add chickpeas, roasted pumpkin, roasted garlic, tahini, lemon juice, maple syrup, cumin, paprikas, cinnamon and salt to a high-speed blender.
Step 3
Blend while slowly adding 2–3 tbsp filtered water until smooth and creamy
Step 4
Pause to scrape down the sides if needed.
Step 5
Taste and adjust lemon or salt to preference.
Step 6
Serve with a sprinkle of hemp seeds and pumpkin seeds.
Enjoy 💕