By Geneviève O’Gleman, nutritionist, savourer.ca

Photo credit: Maude Chauvin

1. Preheat the oven to 200 °C (400 °F). Place the rack in the centre of the oven. Line a baking tray with parchment paper (or use a reusable baking sheet).
2. Halve the pumpkin and empty out the inside with a spoon. Slice one half of the pumpkin into quarters. Using a knife, peel the pumpkin and cut it into cubes to obtain 500 mL (2 cups).
3. Place the cubes onto the baking tray, drizzle with 10 mL (2 tsp.) of oil, generously season with pepper, and add a pinch of salt. Cook in the oven for 30–40 minutes or until the pumpkin is tender.
4. Meanwhile, rinse and drain the chickpeas.
5. Place the chickpeas, tahini, 10 mL (2 tsp.) of oil, 5 mL (1 tsp.) of paprika, and the garlic into a food processor. Squeeze the lemon directly into the bowl and add a pinch of salt.
6. Once the pumpkin is cooked, add the cubes to the food processor. Mix until smooth.
7. Transfer to a serving plate and garnish with the remaining oil (10 mL/2 tsp.) and paprika (5 mL/1 tsp.). Serve with crudités and pita bread chips.

Store for 5 days in the refrigerator or 3 months in the freezer.

Chef’s secret

• If you have a large pumpkin, cut the number of cubes you need, leave the rest of the pumpkin in quarters, and bake them until the tip of a knife cuts easily into the flesh. You can then make the flesh into a purée and add it to your pumpkin bread or cake recipes!