Note: this piece first appeared in the November 2008 issue of Clark Wellness ForkBytes.
This month’s recipe is from Olga Berman, food enthusiast in the D.C. area. Check out her blog Mango & Tomato for more recipes and food photos and musings!
1 cup cooked chickpeas
1 cup pumpkin purée, preferably fresh
2 tablespoons tahini
juice of 1/2 lemon
3 roasted garlic cloves
2 tablespoons olive oil, plus more as needed and for drizzling
1/4 cup water, plus more as needed
sea salt to taste
freshly ground black pepper to taste
In a blender, combine all ingredients and purée until completely smooth. If needed, add more oil and/or water to achieve desired consistency. Serve drizzled with extra olive oil.
