Pumpkin spread

Photo credits: ALBERTI & WEGO GBR

Ingredients:

For the yellow spread:

  • 250 g hokkaido pumpkin
  • 100 g white beans, cooked
  • 3 tbsp. pumpkin seeds
  • 1 tbsp. olive oil
  • 1½ tsp. Ras El. Hanout
  • 1/2 tsp. salt
  • 1 tbsp. lemon juice

For the orange spread:

  • 250 g hokkaido pumpkin
  • 100 g white beans, cooked
  • 1 tbsp. olive oil
  • 1½ tsp. harissa
  • 1/2 tsp. salt
  • 1/2 tsp. chilli flakes
  • 1 tbsp. lemon juice
12

Preparation:

Cut the pumpkin into large pieces and cook at medium heat for 15 minutes. Drain, drain briefly and mash together with the other ingredients. Let it cool down afterwards.

TIP:

The spread tastes best if it has been left to stand overnight in the fridge. Afterwards, it will keep for about 5 – 7 days if it is refrigerated and well sealed.