Recipe by Evie in L.A.
I loved it at Bombay cafe, this is not quite the same, it's from food network, enjoy
Top Review by Rachel_WP
I made this recipe on Halloween for my family and served it with high quality store bought pita chips and fresh yellow and orange peppers. I used a bit less spice and it was still very flavorful. The pumpkin is light and the perfect touch. Easy to make and a crowd pleaser!
- 1 1⁄2 cups canned pumpkin puree
- 1 1⁄2 cups canned chick-peas, drained and rinsed
- 3 tablespoons tahini (sesame paste)
- 1 clove garlic
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper