Delicious spread over crackers or used as a dip with vegetables.


  • 1 pound chopped, peeled pumpkin
  • One 15 oz can chickpeas, rinsed and drained
  • 1 tablespoon ground cumin
  • 2 cloves garlic crushed (optional)
  • 2 tablespoons lemon juice
  • ¼ cup olive oil


  • Preheat the oven to 350 degrees F. Arrange the pumpkin on a greased oven tray and brush it with additional olive oil. Roast in the oven until soft and lightly browned.
  • Place all ingredients except the ¼ cup olive oil into a food processor. Process until the mixture is smooth. With the motor running, add the olive oil in a thin stream and continue blending until it is well incorporated.