Ingredients
- 1 can chickpeas
- 2/3 cup pumpkin puree
- 1 tbsp tahini
- 3–5 tbsp lemon juice (start with 3 and then add more if you prefer it with more tang)
- 2 cloves garlic
- Salt, pepper and cayenne to taste
Instructions
- Season the pumpkin with salt and pepper and roast for 20-25 minutes. In the last 5 minutes, add the garlic to the roasted pumpkin and let it roast for 5 more minutes.
- Puree all ingredients in a food processor until smooth. Add more oil or water as needed.
- Serve with toasted pitas, tortillas, roasted vegetables…etc.
Notes
Feel free to use canned pumpkin puree instead.
You can also use raw garlic instead of roasted ones, if you love your garlic.
Nutrition
- Serving Size: 6
- Calories: 87
- Sugar: 1g
- Sodium: 136mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg