- 1 (14.5-oz.) can garbanzo beans/chickpeas, drained, liquid reserved
- 1/4 cup tahini
- 1/2 cup pumpkin puree
- 1/2 lemon, juiced
- 2 garlic cloves, chopped
- 1/2 tsp. cinnamon
- 1/4 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1/4 cup extra virgin olive oil
- salt to taste
In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the pumpkin puree, lemon juice, garlic, cinnamon, cumin, and cayenne. Pulse until combined.
Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all have been added, turn the food processor on and add in the olive oil in a steady stream. Add salt to taste and pule a couple of more times.
Place in an airtight container and keep in the fridge for up to one week.