Ingredients
2 tablespoon lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
1 can chickpeas
2 tablespoons olive oil
1 can pumpkin puree
2 teaspoons cumin
1/2 teaspoon cayenne
Preparation
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
Garnish toasted pumpkin seeds/pepitas/paprika
