Ingredients:

2 C Japanese pumpkin, steamed
1 tin chickpeas, drained and rinsed
1 T tahini
1 t cumin powder
2 T Mint (optional)
1 T lemon juice
1 garlic clove, crushed
1 t sea salt

Method:

1. Cut the pumpkin into chunks and steam. 
   
2. In a food processor blend chickpeas until smooth
   
3. Add pumpkin, tahini, lemon, mint, garlic, salt and continue blending until combined.
   (If dip is thick or gets that way after chilling, adding a small amount of water.)