We had this recipe in café in Marrakesh called Yazel, and we never forgot it! Planning to test recopied until I get the same flavour!

Ingredients 

▢1 can (400 g) chickpeas drained

▢1 cup (200 g) pumpkin puree or roasted pumpkin

▢1 teaspoon salt

▢½ teaspoon chili powder ( optinal)

▢½ teaspoon ground cumin

▢1 tablespoon (15 ml) extra virgin olive oil

▢2 tablespoons (30 ml) tahini

▢2 tablespoons (30 ml) lemon juice

▢3 cloves garlic

Instructions 

Place all ingredients in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your preference.

Once it's ready, spread in a bowl and garnish with olive oil, roasted hazelnuts, very chopped black Kalamata olives and few very thin purple onion and micro herbs