This nutritious dip is packed with protein, dietary fibre and healthy monounsaturated fats. Serve as a dip with rice crackers or vegie sticks, or spread on toast. 2 x 440g (151/2 oz) cans chickpeas, drained ¾ cup mashed roast pumpkin 2 cloves garlic, crushed 1/4 cup (63 ml/21/4 fl oz) lemon juice 1/4 cup (63 g/21/4 oz) tahini 2 tablespoons cold pressed flaxseed oil Pinch sea salt 1 teaspoon finely chopped fresh parsley or basil Place all ingredients in a blender and mix until smooth. Store in an airtight container in the fridge for up to 1 week. Makes 3 cups.