Pumpkin Humus


2 cups Japanese pumpkin, skin removed steamed

1 tin chickpeas, drained and rinsed

1 tbsp tahini

1 tsp cumin powder 

1 tbsp lemon juice

1 garlic clove, finely grated

1 tsp sea salt

mountain bread wraps

1 cucumber, thinly chopped



Cut the pumpkin into chunks and steam.  In a food processor blend chickpeas until smooth then add pumpkin, tahini, lemon garlic and salt and continue blending until combined.  Cut mountain wraps into wedges and toast in a dry fry pan until crisp.