Ingredients:
• 1 cup chickpeas soaked and boiled
• 1 cup peeled pumpkin
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 2 tablespoon extra-virgin olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 3 cloves garlic
• ¼ cup roasted pumpkin seeds

Instructions:
1. Preheat the oven to 450 degrees F.
2. In a bowl, toss together the pumpkin, oil and cumin. Spread the pieces out on a lined cooking sheet and add the head of garlic. Roast for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened.
3. Place the pumpkin, garlic and chickpeas in a food processor along with the tahini, olive oil, chili powder, lemon and salt.
4. Blend until smooth, adding more olive oil as necessary. Add more tahini and salt to taste.
5. Scoop into a serving bowl drizzled with some olive oil and sprinkled with some pumpkin seeds and a touch of chili powder.
6. Serve with crackers or toasted pita bread. Or use it as dip with salad stick or sandwich spread.
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*Pumpkin Is low calorie nutrition dense food*
100 grams of Pumpkin has 26 calories only.
It’s loaded with Vitamin A (170% RDI) & antioxidants.
It also has Vit C, Vit B6, Magnesium, Calcium, Iron.
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