Ingredients
- 1 can (15.5 ounce) chickpeas (garbanzo beans or chickpeas, rinsed and drained)
- 3/4 cup pureed pumpkin (not pie filling)
- 3 tablespoons lemon juice
- 1 tablespoon water
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin (or to taste)
- 2 tablespoons chopped fresh parsley
How to Make
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Step 1: Place chickpeas, pumpkin, lemon juice, water, garlic, salt, pepper and cumin into food processor; cover. Blend for 1 minute or until smooth. Additional water, a teaspoon at a time, can be added if a smoother consistency is desired. Adjust seasonings. Stir in parsley.
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Step 2: Serve immediately or refrigerate in tightly covered container for up to 4 days.
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Step 3: Serve with pita triangles or raw vegetables.
We hope you enjoy this recipe!
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