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Ingredients

• 850 g pumpkin, peeled and cut into 5cm/2in chunks
• 2 tbsp olive oil
• 1/4 tsp cumin seeds
• 1/4 tsp ground allspice
• 6 cloves garlic, peeled
• 1/2 red chilli, thinly sliced
• pumpkin seeds, for garnish

• 1 x 400 g tin chickpeas, drained
• 2 1/2 tbsp lemon juice
• 1 cloves garlic, finely chopped
• 1 tbsp tahini
• 70 ml extra virgin olive oil, plus extra for drizzling
• 1 tsp cayenne pepper, plus extra for sprinkling

Description

Allegra McEvedy Makes The Best Of The New Season Pumpkins With A Quick And Easy Recipe For An Autumnal Mezze

UK TV