- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can garbanzo beans, rinsed and drained
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ cup shelled, roasted pumpkin seeds, plus
- 1 teaspoon reserved for topping
In food processor, combine all ingredients except pumpkin seeds reserved for topping and process until smooth. Remove from food processor to a serving dish. Let chill if not using immediately. Sprinkle with reserved pumpkin seeds just before serving.
Serve with crudites or pita points.
Add ½ cup roasted, cubed pumpkin (or 2 tablespoons pumpkin puree) with 1 teaspoon curry powder.
Add ½ cup roasted, cubed butternut or acorn squash and 1 teaspoon ground cumin.
From Julie Kolpin and Mary Oswald