When harvest season calls, this creamy hummus answers in the most delicious way. 🍂💛 Chickpeas bring plant-based protein, pumpkin lends Vitamin A to help support healthy vision, and lemon adds brightness in every scoop. Perfect for veggies, pita… or, let’s be honest, eating straight off the spoon. No judgment here. 😌 Ingredients: - 1 cup chickpeas - ½ cup pumpkin purée (Canned or make your own! See instructions below.) - 2 Tbsp tahini - 1 garlic clove - Juice of ½ lemon 1 tsp cumin Instructions: - To make DIY pumpkin purée, cut 1 small sugar pumpkin in half, put the pieces on a baking sheet cut side down, and roast in a 350° F oven until the pumpkin is fork-tender, about 45 minutes. Pull flesh from the pumpkin halves with a fork. - Blend all ingredients until smooth. - Drizzle with olive oil and serve with your favorite veggies or warm pita. 🎥: @whenmeateatsveg