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 Spicy Pumpkin Dip |
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| Click here for a printable version of this recipe |
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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 Yield: 3 cups |
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