- 1 15-oz. can garbanzo beans - rinsed and drained
- ½ cup pumpkin puree (can be from can)
- 2 Tablespoons tahini
- 2 Tablespoons olive oil
- 1 Tablespoon coconut aminos
- 1 garlic clove - chopped
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- Place all ingredients together in a food processor using the “s” blade and blend until smooth.
- Refrigerate for up to 3 days.