Ingredients:

  • 1 cup (240g) canned chickpeas, rinsed and drained
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) tahini
  • 2 tablespoons (30ml) maple syrup
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon (5g) ground cinnamon
  • 1/2 teaspoon (2g) ground nutmeg
  • Salt to taste

Instructions:

  1. Gather all the ingredients and measure them out.
  2. In the food processor, combine chickpeas, pumpkin puree, tahini, maple syrup, olive oil, lemon juice, cinnamon, and nutmeg.
  3. Process the mixture until smooth, scraping down the sides as needed.
  4. Taste and add salt as necessary. For a smoother texture, blend with a little water until desired consistency is reached.
  5. Transfer to a serving bowl, garnish if desired, and serve it chilled or at room temperature.