Pumpkin Seed & Chickpea Spread

I love spreads, dips and condiments. I'm a real snacker so I try to always have something in the fridge I can dip some veges in or smear on a cracker. Soaking seeds (and nuts)  first makes them much easier to digest and your body can better access all the goodies they have to give.

This spread has a warm spice to it thanks to the turmeric and cumin. Sesame oil gives it a lovely richness. I like to use it as a delicious topping for roasted broccoli.

Pumpkin Seed & Chickpea spread   

1/2 cup (pre soaking) pumpkin seeds
1 & 1/2 cups cooked chickpeas (or 1 can)
2 or 3 drops of sesame oil
1 tsp cumin
1/2 tsp turmeric
1/2 tsp good quality hot smoked paprika
2 Tbsp olive oil
salt & pepper to taste
juice of 1 good juicy lemon

Soak your pumpkin seeds over night in a bowl with at least two cups of water.

In the morning drain and rinse the seeds.

Place all of the ingredients in a food processor and blend to desired consistency. I like to still have small chunks of pumpkin seeds visible

Taste and adjust seasoning if needed.

Add a little bit of water if you want a less firm consistency.

Store in a covered container in the fridge for up to four days.