3 cloves garlic, minced (about 1 Tbsp.)
1/4 cup extra-virgin olive oil
1 15-oz. can chickpeas, drained and rinsed
1 cup canned pumpkin
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon raw honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon toasted pepitas
Pinch of paprika (optional)
Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor.
Add chickpeas, pumpkin, lemon juice, tahini, cumin, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper.
Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.
recipe from health.com