• 1 can (15 ounces) of chickpeas, drained and rinsed
• 2/3 cup of pumpkin puree
• 1/2 teaspoon of salt
• 1 teaspoon of ground cumin
• Juice from half of a large lemon
• 1 tablespoon of garlic-infused olive oil (see page 246)

Instructions:

1. In a food processor, combine the chickpeas, pumpkin puree, salt, cumin, lemon juice, and garlic-infused olive oil. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
2. Transfer the dip to an airtight container and store it in the refrigerator for up to one week.