Ingredients
Units
Scale
- 1 15 oz can chickpeas, shells removed
- 1 cup pumpkin puree (canned or fresh is fine)
- ¼ cup tahini
- 2 Tbsp olive oil
- Juice of ½ lemon
- ¼ tsp cumin
- ¼ tsp salt (or more to taste)
- A few Tbsp of water or drained chickpea water
- Additional olive oil for serving (optional)
- Pepitas or sesame seeds for serving (optional)
Instructions
- Combine chickpeas, pumpkin, tahini, olive oil, lemon juice and spices in a food processor fitted with blade attachment. Pulse for 30 seconds.
- Add additional olive oil, chickpea water or water until desired consistency..
- Drizzle with additional olive oil and top with pepitas or sesame seeds if desired. Can be stored in fridge in airtight container for 1-2 weeks.
- Category: Appetizer
- Method: Quick
- Cuisine: Sephardi