1

Steam or microwave 200g chopped peeled

2

butternut pumpkin until tender. Drain. Transfer

3

pumpkin to a food processor, add 400g can

4

drained chickpeas, 1 teaspoon ground cumin,

5

1 crushed garlic clove, ¼ cup (60g) 99% fat-free

6

plain yoghurt and 1 tablespoon lemon juice

7

and process until smooth. Add 2 tablespoons

8

chopped fresh coriander and pulse to combine.

9

Season with salt and pepper.