Image source: http://4.bp.blogspot.com
COMPONENTS:
300 g cooked chard or 1 tin can
200 g of hokkaido pumpkin
3 tablespoons tahini
1/2 lemon juice
½ teaspoon of smoked paprika
½ teaspoon minced cummins
5 tablespoons of oil
salt
chili
Cut the pumpkin into slices and remove the seeds. Spread it on a baking sheet lined with baking paper, sprinkle with oil and bake at 180 degrees for 15-20 minutes, until soft. If we use canned chickpeas we drain it from the lagoon and rinse. To the blender we put chickpeas, baked pumpkin, pour tahini, lemon juice and add spices. We add oil and a little water. We are blessed with smooth paste. If it is too dense, we add some water and we are blown again. We serve with fresh bread or vegetables cut into bars.