Pumpkin Hummus

Soak 1/2 tbsp chole overnight, pressure cook and keep aside.

To make the tahini paste, take a grinding jar add 1 tbsp white til, 1 tsp olive oil and 1/4 tsp salt. Blend and keep aside.

To make hummus, take a grinding jar add the previously soaked and cooked chole, 2 tsp olive oil, 2 cloves of garlic, 1 tsp lemon juice, previously made tahini paste, 1/4 tsp salt and blend.

Grate 1/4 cup pumpkin in the hummus and mix well with a spoon.

Once a smooth consistency is obtained spread evenly on a platter.

Garnish with grated pumpkin.

Serve cold or at room temperature.