How to Make Roasted Pumpkin and Chickpeas spread on toast | Vegan High Protein

Pumpkin season is here, and this Roasted Pumpkin and Chickpea Spread on Toast is one of my favorite ways to enjoy it. Roasted pumpkin and chickpeas blend into a smooth, creamy spread that’s perfect for breakfast, lunch, or a cozy afternoon snack. Ingredients: 1 can / 200g canned or cooked chickpeas 2 lb / 1 kg pumpkin 1/2 tsp chili flakes 1/2 tsp oregano 1/2 tsp turmeric 1/2 tsp garlic flakes Avocado oil 1 garlic head Mediterranean herbs Avocado oil 1 oz / 30g tahini paste 1/4 tsp ground cumin 1/2 green lemon juice 3 tbsp ice cold water Salt Olive oil to taste Parsley Chili flakes Olive oil If you’ve ever wanted to learn how to make hummus at home, or how to make hummus from canned chickpeas, this pumpkin version is a fun place to start. It’s one of my go-to easy chickpea recipes and a cozy addition to your chickpea breakfast recipes. It’s also how to make pumpkin snack ideas simple and wholesome. Naturally rich in fiber, it’s a great fit for healthy pumpkin recipes and pumpkin recipes for weight loss, and a must-try if you love pumpkin puree recipes. Save this one, and check out more pumpkin recipes and recipes with chickpeas on my channel!