Can't wait to make this!
1 cup roasted pumpkin (or 1 15-oz. can of pumpkin puree)
1 handful roasted pumpkin seeds (or roasted pine nuts)
16 oz can chickpeas, drained and rinsed
2 Tblsp Tahini (sesame seed paste)
3 Tblsp fresh squeezed lemon juice
1 Tblsp water
2 Tblsp olive oil (one for mixture, one for drizzling)
1 tsp sea salt
1/4 tsp cayenne pepper
3/4 tsp minced garlic
Roast sugar pumpkin (in halves) along with seeds @ 325° for 45 mins (or till pumpkin is soft and seeds are lightly browned).
In food processor combine pumpkin, chickpeas, Tahini paste, lemon juice, water, garlic and olive oil.
Process (or blend in blender) till smooth.
Add cayenne pepper and salt, pulse a few times and remove to serving bowl.
Garnish with toasted, salted pumpkin seeds or toasted pine nuts and drizzle with olive oil to serve.