•  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

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Measuring Jug - 1L
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Measuring Jug - 1L

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