I haven't made it yet, but gave it 3 stars because I was so happy to find it. I will be making it in a few minutes. I'm quite sure I have no tahini so, instead, I have a small can of coconut milk out to use instead. I'll also be using a can of chickpeas and will rinse them well first. I'll add a little spring water, pulse the chickpeas till they're well pulverized, then will add the pumpkin, the zest and juice of one lemon, the spices minus the garlic and nutmeg (I hate grinding nutmeg!) with the addition of cumin, ground ginger, mortar-and-pestle ground cloves and allspice, and 1/4 to 1/2 tsp of cayenne, tasting as I go. If it's not as creamy as we like it, I'll scoop some coconut milk out of the can and add that to desired level. Then I'll be back to allrecipes to say how it went. Serving with gluten-free crispbread before Thanksgiving dinner, which we're having tomorrow. I love the idea of having a Thanksgiving-themed appetizer before the meal!
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I haven't made it yet, but gave it 3 stars because I was so happy to find it. I will be making...