Pumpkin hummus

1 can of chickpeas (200g), drained and rinsed
  4 – 5 tbsp pumpkin puree*
1 tbsp paprika powder
1 tsp cayenne pepper
juice from 1 lemon
olive oil

a pinch of salt
pumpkin seeds
fresh ricotta cheese


Mix all ingredients in the blender to a smooth paste.
If the paste is too thick, drizzle in olive oil to thin it out.

Top with pumpkin seeds, ricotta cheese and extra paprika powder.

img_5404How to make butternut puree?

Heat up the oven to 220° C and line a baking tray with a piece of baking paper. Cut your pumpkin into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes – until soft and lightly caramelised.