200g roasted pumpkin
230g cooked chickpeas
¼ cup olive oil
¼ cup hulled tahini
1/3 cup water
¼ cup lemon juice
½ tsp sea salt
Add all of the above ingredients to a high powered blender or food processor. Blend until smooth and pour out onto a round serving bowl. Drizzle with a tablespoon of olive oil and sprinkle with some cooked chickpeas. Serve with crackers and vegetable sticks.
This will keep in the fridge for up to 10 days.
Blood oranges are such a stunning fruit and pair up perfectly with fennel and salty halloumi. Remember to cook the halloumi just before serving, it’s
This is such a versatile dish that is quick and easy to make. You can serve the chicken sliced on top of a large green
This is a colourful and tasty dish to serve when you have a group of people over for dinner. You can serve this as a
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Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
