• 1 kg pumpkin, peeled and chopped
• 4 cloves garlic (leave the skins on)
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp chilli flakes
• 2 tbsp tahini
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Toasted pumpkin, sunflower seeds and chopped walnuts to garnish

Roast the pumpkin, oil and garlic on a baking tray at 180 C for about 45 mins or until tender.

Squeeze the garlic from the skins into the food processor and add the spices, tahini and vinegar. Process until smooth adding a little extra oil if necessary.

Place in a bowl and top with the toasted nuts and seeds. Serve with crackers, or pita crisps.