INGREDIENTS
1 can
chickpeas (garbanzos), drained and rinsed
1 can
unsweetened pumpkin purée
2
garlic cloves, chopped
1/4 cup
tahini (sesame paste)
2 tbsp
adobo sauce (from chipotle chiles canned in adobo)
About 1/4 cup lemon juice
2 tbsp
olive oil
2 tsp
kosher salt
Hot chili oil
1/2 cup
hulled roasted pumpkin seeds (pepitas)
1/4 cup
crumbled feta cheese
Lavash or pita bread, cut into triangles and toasted*
Persian cucumbers, quartered lengthwise