- 1/2 cup pumpkin puree
- 1 (15oz) can chickpeas, drained and rinsed
- 1/2 lemon juiced
- 2 garlic cloves
- 2 tablespoons tahini
- 3 tablespoons extra virgn olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- Combine all ingredients in food processor or blender.
- Process or blend until smooth.
- Refrigerate until ready to serve