Ingredients
• 1 cup canned pumpkin puree (unsweetened) or roasted & mashed pumpkin
• 1 can (15 oz) chickpeas, drained and rinsed (reserve liquid)
• ¼ cup tahini
• 2 tbsp lemon juice (about 1 lemon)
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cinnamon
• ¼ tsp salt (or to taste)
• 2–3 tbsp reserved chickpea liquid (aquafaba) or water (for consistency)
• Optional garnishes:
• Drizzle of olive oil
• Sprinkle of paprika or pumpkin seeds
• Fresh parsley or cilantro
Instructions
- In a food processor, combine pumpkin, chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon, and salt.
- Blend until smooth, scraping down sides as needed.
- With the motor running, slowly add aquafaba or water until desired creaminess is reached.
- Taste and adjust seasoning—add more lemon, spice, or salt if needed.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with paprika or pumpkin seeds.
✨ Serve with:
• Pita chips or toasted pita bread
• Veggie sticks (carrots, celery, bell peppers)
• As a sandwich or wrap spread
💡 Make ahead: Store in an airtight container in the fridge up to 1 week. Stir before serving.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 0 mins , Total Time : 10 mins , Servings : 6 (¼-cup servings) , Calories : 130 per serving , Net Carbs: 14g , Fats: 7g , Protein: 5g