Ingredients
2 cups cooked butternut pumpkin pulp
see Notes below
1 cup tahini
sesame seed paste
1 tbsp lemon juice
1 clove garlic
crushed
1 tsp salt
1 tsp ground cumin
plus extra for sprinkling
olive oil
to drizzle
pita bread
to serve
Allergy Advice
Contains Gluten
Contains Sesame
Equipment
- 1 bowl
- 1 oven
Instructions
- Mix all of the ingredients except the olive oil and pita bread in a bowl.
- Drizzle with the olive oil.
- Sprinkle with some extra ground cumin.
- Wrap the pita bread in foil and warm in the oven.
Notes
Tip
You can buy tahini in the health food section of the supermarket.
Tip
To roast butternut pumpkin for this recipe: split a whole butternut pumpkin in half, remove the seeds and cook it in the oven at 180°C (160°C) for 45 minutes. There is no need to peel it. You can just scoop out the pulp when you remove it from the oven.
Tip
If you have some leftover cooked pumpkin it is great for soup or filling for pasta.
Variation
Butternut pumpkin is best used for this recipe because of its sweetness. You can use other varieties, but you may need to add a teaspoon of honey.
