- ½-2 cups of leftover roast pumpkin
- 1 can of cooked chickpeas, rinsed well
- 1-2 tsp of Souk Spice - Juice of half a lemon
- 1 tbsp of tahini paste - Water, as needed.
- Blend all ingredients together, adding water slowly to thin out as required.
- Serve with a drizzle of olive oil & an extra sprinkle of Souk Spice.
Recipe by Natalie Zee @thefoodsocial for Souk Spice @soukspice