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What you'll need
Makes 1 Serving
1 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
- 1 tbsp + 1 tsp Canned pumpkin puree
- 98 grams No-salt canned garbanzo beans
- 1⁄2 clove Garlic
- 2 tbsps Ice
- 1 tbsp Tahini
- 2 tsps Lemon juice
- 1⁄4 tsp Salt
- 1 tbsp Olive oil
- 1 pinch Cinnamon
- 1 pinch Coriander
- 1 pinch Cumin
- 2 pinches Smoked paprika
Directions
1. Produce Prep: Drain and rinse the canned chickpeas, peel the garlic clove(s), juice the lemon.
2. Add tahini, lemon juice, garlic and salt to a food processor and blend.
3. Next add chickpeas, pumpkin puree and spices and blend again until smooth. While blending, stream in olive oil, then add ice cubes and blend again to fluff it up.
4. Adjust salt and spices to taste and serve with a drizzle of olive oil and flaky salt.
5. Serve with pita chips, crackers, fresh vegetables, or your dipper of choice. Enjoy!
1. 1. Produce Prep: Drain and rinse the canned chickpeas, peel the garlic clove(s), juice the lemon.
2. 2. Add tahini, lemon juice, garlic and salt to a food processor and blend.
3. 3. Next add chickpeas, pumpkin puree and spices and blend again until smooth. While blending, stream in olive oil, then add ice cubes and blend again to fluff it up.
4. 4. Adjust salt and spices to taste and serve with a drizzle of olive oil and flaky salt.
5. 5. Serve with pita chips, crackers, fresh vegetables, or your dipper of choice. Enjoy!
