You can also substitute the pumpkin for other winter squash you have available! This dish would also be delicious with red kabocha or butternut squash!
1 1/2 cups of your pumpkin puree (instructions for cooking your pumpkin below)
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 clove garlic
Kosher salt and freshly ground black pepper
Pita chips, for serving
Roasting your Pumpkin
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you’d prefer! See text links above.
If turning into purée, simply scoop pumpkin into a blender or food processor, and blend until smooth.
Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).
Instructions for Pumpkin Dip
Process the pumpkin and chickpeas in a food processor (or blender) until fairly smooth.
Add the tahini, lemon juice, oil, cayenne, cumin and garlic to the food processor and process until smooth.
Season with salt and pepper.
Serve with pita chips. Enjoy!
Recipe adapted from: https://www.foodnetwork.com/recipes/spicy-pumpkin-dip-recipe-1957841