Ingredients for 1 portion (approx. 1 jar / 500-600ml)
1 small Hokkaido pumpkin
2 tbsp olive oil
2 tins of giant white beans (240g drained weight)
1 lemon
1 tbsp apple cider vinegar
35 g tahini (sesame butter)
1 tsp maple syrup
1 tsp salt
chilli flakes

For the topping:
2 tbsp roasted pumpkin cubes
1 tbsp sesame seeds
1 tbsp pumpkin seeds
1 tbsp olive oil
chilli flakes

Serve with:
1 packet of Dietrich Riebel crisps

Preparation
Preheat the oven to 190 °C (top/bottom heat).

Wash the pumpkin, cut in half, remove the seeds and cut into 1.5 cm cubes. Place the cubes in a baking dish and drizzle with olive oil. Bake for approx. 30 minutes until soft. Leave to cool slightly. For the topping, place approx. 2 tbsp of diced pumpkin in a bowl.

Pour the beans into a colander, rinse under water and drain well. Halve the lemon and squeeze out the juice.

Place the beans, pumpkin cubes, lemon juice, apple cider vinegar, olive oil, tahini, maple syrup, salt and chilli flakes in a blender and puree to a creamy consistency.

Pour the bean spread into a bowl and garnish with diced pumpkin, sesame seeds, pumpkin seeds, olive oil and chilli flakes. Serve with Riebel crisps.

Recipe: Jessica Lerchenmüller, vollmundig.org