After roasting a sugar pumpkin for pie, I had a bit of pumpkin purée left. My fondness of levantine cuisine and my immediate hunger led me to create a seasonal spin on the savory bean dip I love so much.
- 350 g. cooked chickpeas (2 cups)
- 300 g. pumpkin purée (1-1/3 cups)
- 50 g. tahini (1/4 cup)
- 5 g. garlic (1 clove)
- 2-1/2 Tbsp. lemon juice (the juice of one small lemon)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. sea salt
- 1/2 tsp. white sugar
- 1/8 tsp. cinnamon
In a food processor, blend together the pumpkin and chickpeas. Scrape the sides and add the tahini. Blend until smooth. Add the lemon juice, sea salt, white sugar, and cinnamon. Blend until smooth, slowly drizzling in the olive oil. Adjust seasoning to taste.
Garnish with whole chickpeas and pumpkin seeds and serve.
Photo by Lori Paulson