About the recipe
Chickpea and pumpkin spread with tahini, garlic, lemon and protein powder, served with spices and herbs.
#chickpeas #pumpkin #tahini #protein_powder #Herbalife
Ingredients
500 g pumpkin or butternut squash, peeled and cut into 2 cm cubes
Olive oil
1 cup cooked chickpeas (frozen or canned may also be used)
2 scoops protein powder
¼ cup raw tahini
1 garlic clove, crushed
½ lemon, freshly squeezed
Salt, to taste
Ground black pepper, to taste
For serving: olive oil
For serving: paprika
For serving: cumin
For serving: crushed chili pepper
For serving: chopped parsley
Preparation method
Preheat the oven to 220°C and line a baking tray with baking paper.
Place the pumpkin cubes on the tray, pour over 1-2 tablespoons olive oil and mix well. Roast for about 30 minutes, until golden and tender. Let cool.
Place the pumpkin cubes in the bowl of a food processor. Add the chickpeas, protein powder, raw tahini, garlic clove, lemon juice, salt and pepper and process to a smooth puree. If the puree is too thick, add a little cold water. Taste and adjust the seasoning.
Transfer to a shallow bowl. Pour olive oil over the top and sprinkle with a little paprika, crushed chili pepper and cumin. Scatter chopped parsley leaves over the top and serve.
Hummus and pumpkin spread with tahini, garlic and lemon, with a smooth and rich texture. Recipe with ingredients and preparation instructions.