Serves: 6

Cook Time: 0

Ingredients

• 1 16-ounce can of chickpeas (garbanzo beans) in their juice
• 3 medium cloves garlic, minced
• 1 can pumpkin puree (NOT pumpkin pie filling)
• 3 lemons, juiced
• 1/3 cup tahini
• 1/3 cup parsley, finely chopped
• 1/2 teaspoon cayenne pepper
• 1 1/4 tablespoons cumin
• Kosher salt to taste
• Pumpkin seeds for garnish

Steps

Put everything into a food processor and pulse until smooth. It's that easy!

Garnish with pumpkin seeds.

Serving Suggestions

Serve with toasted pita chips, crackers or French bread freshly torn from a loaf.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.