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
a pinch of salt
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.
How 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.