This is the perfect fall dip especially if you can use freshly roasted sugar pumpkin!
It’s easy to do, just get the smallest sugar pumkin you can find, cut it in half and clean out the seeds and inside strings, brush cut sides with olive oil, place face down on cooking sheet, roast at 350 for an hour or until soft. Scoop out the flesh. Don’t forget to roast the seeds as well, they’re so good and so healthy!
1 can (15 oz) chickpeas/garbanzo beans, rinsed
and drained.
3/4 cup pumpkin puree
3 Tbs. lemon juice
1 Tbs. olive oil
1 clove garlic, finely chopped-(omit or use less if you prefer)
1/2 tsp. pink sea salt-or less if preferred
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
Place all ingredients except the parsley into a food processor and blend
until smooth, add a teaspoon or two of water if needed to thin slightly. Add chopped parsley and pulse to just mix.
Chill in refrigerator for 2 hours. Use as a dip for veggies, tortilla chips or pita chips.
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