2 cups roasted pumpkin (*can keep the skin on if organic or if washed very well)
1 can cannellini beans (rinsed & drained well)
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.