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Pumpkin & Mint Spread/Dip

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“Based on pumpkin & chickpea salad from Simple Cafe Food cafe recipe book by Julie Le Clerc”
READY IN:
1hr 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak chickpeas overnight.
  2. Drain chickpeas and cook in fresh water for about 60 minutes.
  3. Roast squash/pumpkin for 30 mins at 180°C.
  4. Put all in blender and blend.

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