A Seasonal Spread

Recipes by JACK HALLOW

⅓ cup tahini

1 teaspoon kosher salt

1 teaspoon ground cumin

½ teaspoon chili powder (optional)

1 tablespoon toasted peanuts

2 sage leaves, thinly sliced

Preheat the oven to 350°F.

Instructions

1. Preheat the oven to 350°F.

2. Place the pumpkin in a roasting tin and drizzle over the tablespoon of olive oil. Break up the garlic head and toss the cloves in the tin, then season everything with salt and cracked black pepper. Roast in the oven for 20–25 minutes, until the pumpkin is soft.

Remove from the oven and allow to cool slightly.

3. Place the pumpkin into the bowl of a food processor. Squeeze the garlic flesh from the skins, and add to the bowl, along with the chickpeas, lemon juice, tahini, salt, cumin and chili powder, if using. Turn the processor on, then with the motor running, slowly add up to ½ cup cold water. Check the texture as you go, stopping when it reaches your desired texture.

4. Transfer to a serving bowl and garnish with the toasted peanuts, sliced sage and a drizzle of olive oil.