1 cup chopped pumpkin
1 small handful fresh pumpkin seeds
16-oz can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
1/2 cup water
3 tablespoons olive oil, plus additional for drizzling
1 teaspoon sugar
1 teaspoon salt, plus more to taste
In a glass baking dish, roast pumpkins at 300 degrees Fahrenheit for 1 hour, or until soft. You may also roast the pumpkin seeds at the same time, then set aside.
In a food processor or blender, combine roasted pumpkin, chickpeas, tahini, lemon juice, water, and olive oil. Process until smooth, then add sugar and salt. Adjust saltiness to your taste.
Dish out into serving bowl, drizzle with additional olive oil, and garnish with toasted pumpkin seeds. Serve with pita chips or raw vegetables like baby carrots or cherry tomatoes.
Photography by philosophygeek