Recipe courtesy of Adeline Waugh
2 tablespoons tahini
1 15 oz. can chickpeas
2/3 cup pureed pumpkin
2 tbsp Flora Pumpkin Oil
1/4 cup pumpkin seeds
1 lemon, juiced (2 tbsp)
2-4 garlic cloves, to taste
1/4 teaspoon cumin
1/4 teaspoon sea salt
top with cayenne and/or paprika
Blend all ingredients in a food processor or high speed blender. Serve with colorful radishes, cucumbers, and paleo crackers.
