- 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 pita wraps into wedges and toast in a dry fry pan until crisp.