Roast pumpkin dip with spiced chickpeas

This dip is perfect for summer gatherings! Deliciously smooth and with a delightful crunch from the spiced chickpeas, you'll be wanting to snack on this all day long.

By Sarah Murphy
  • 1 hr preparation
  • Serves 8
  • Print


  • 1 kilogram pumpkin, peeled, coarsely chopped
  • 4 clove garlic, unpeeled
  • 2 tablespoon olive oil, plus ½ cup olive oil extra
  • 2 tablespoon tahini
  • 2 tablespoon red wine vinegar
  • pita crisps to serve
Spiced chickpeas
  • 1 tablespoon olive oil
  • 1 red onion, halved, sliced
  • 400 gram can chickpeas, drained, rinsed
  • 1 clove garlic, sliced
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/4 teaspoon dried chilli flakes
  • 1 tablespoon pomegranate molasses


  • 1
    Preheat oven to 180°C. Line a large oven tray with baking paper.
  • 2
    Place pumpkin, garlic and oil on tray, tossing to coat. Season. Roast for 45 minutes or until tender. Cool slightly.
  • 3
    Squeeze garlic from skins into a food processor. Add roasted pumpkin, tahini, extra oil and vinegar. Process until smooth and season.
  • 4
    For the spiced chickpeas, heat oil in a large frying pan over medium heat. Cook onion, stirring, for 8 minutes or until soft. Add chickpeas and garlic, then cook, stirring, for 3 minutes. Stir in spices and chilli. Cook, stirring, for 1 minute or until fragrant. Stir in molasses and season.
  • 5
    Top dip with chickpeas and serve with pita crisps. Top with extra chilli flakes, if you desire.


Recipe can be made a day ahead, but refrigerate chickpeas and dip separately.