½ cup pumpkin puree

1 (15 oz.) can chickpeas, drained and rinsed

½ lemon, juiced

2 garlic cloves

2 tablespoons tahini

4 tablespoons vegetable broth

½ teaspoon sea salt, plus more to taste as desired

½ teaspoon ground cumin, plus more to taste as desired

½ teaspoon chili powder

1 teaspoon black pepper

¼ teaspoon ground cinnamon

⅛ teaspoon cayenne pepper


  1. Combine all ingredients in the bowl of a food processor or high-speed blender. 
  2. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
  3. Adjust seasoning if needed.
  4. Serve wit raw veggies, chips and/or crackers. 
  5. Also, wonderful as a topping for sweet potatoes, salads and wraps.

Kayla Jacob

Personal Chef

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