- 2 cups garbanzo beans
- 1/4 cup water
- Squeeze of lemon
- 2 tablespoons olive oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg, plus more for garnish
- 1/2 teaspoon ground cumin
- 2 cups canned pumpkin
- 1 teaspoon brown sugar
- Toasted pumpkin seeds, for garnish
Puree garbanzo beans in a blender with water, lemon juice, olive oil, and spices until smooth.
Using a rubber spatula, mix purée with canned pumpkin until it’s completely incorporated.
Add salt and olive oil to taste.
Garnish with toasted pumpkin seeds and freshly grated nutmeg.
Recipe courtesy of CJ Jacobson, chef, Ema, Chicago, Ill.