Ingredients

2 cups roasted pumpkin (*can keep the skin on if organic or if washed very well)

1 can cannellini beans (rinsed & drained well)

1tbsp cumin

1tsp paprika

Method

• Chop pumpkin into chunks, around 2x4cm, roast for 20-30 mins in oven at 180 degrees Celsius.

• Add pumpkin, cannellini beans & spices into a blender & blitz until smooth.

• Drizzle with olive oil & sprinkle with paprika & white sesame seeds.

• Serve with vegetable sticks or wholegrain crackers.