1 tablespoon chopped pistachios, for garnish (omit for nut-free)
Instructions
Heat the oil in a skillet over medium heat. Add the garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne, and sugar and cook for 1 to 2 minutes.
Stir in the tahini and chickpeas, then remove from the heat.
Stir in the pumpkin, lemon juice, salt, and pepper.
Transfer the mixture to a food processor and process until smooth.
Transfer to a shallow serving bowl and sprinkle the pistachios on top, if using.
Serve immediately, or cover and refrigerate until needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/moroccan-spiced-pumpkin-hummus