INGREDIENTS:
4-6 thick wedges pumpkin with skin on
Cracked Black Pepper 400g can Edgell Chick Peas, drained
1 tablespoons lemon juice
½ cup lite sour cream
½ teaspoon ground cumin
METHOD: 1. Pumpkin can be blanched for 5 minutes in boiling water to
partially cook.
2. Lightly spray pumpkin wedges with olive oil and sprinkle with
ground pepper. Cook on a hot barbecue until tender, turning occasionally.
3. Place drained Edgell Chick Peas, lemon juice, cumin and sour
cream into a food processor, blend until smooth.
