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    Spicy Pumpkin Dip


    Source of Recipe


    Cindy Sanchez MomsMenu.com

    1 1/2 cups canned pumpkin puree
    1 1/2 cups canned chickpeas, drained and rinsed
    3 tablespoons tahini, sesame paste
    1 clove garlic
    1 teaspoon cayenne
    1 teaspoon cumin
    2 tablespoons olive oil
    2 tablespoons lemon juice
    Salt and pepper

    In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips.

    Makes 3 cups

 

 

 

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