• 7 ounces of canned pumpkin puree
  • 1 can chickpeas, drained
  • 2 tablespoon tahini
  • 2 tablespoon lemon juice
  • 1 clove of garlic, chopped
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Generous pinch paprika
  1. Fill food processer with pumpkin puree, chickpeas, tahini, lemon juice, garlic (in that order). Pulse to combine.
  2. Add in salt, cumin, pepper, water and continue to pulse.
  3. Puree until desired texture has been achieved, adding water a teaspoon at a time if mixture seems too thick. Add paprika last. Add salt to taste.
  4. Refrigerate for an hour, garnish with toasted pumpkin seeds, and serve with veggies or pita bread!