My annual Thanksgiving feast is always special. This year I plan on preparing savory roasted pumpkin with hummus and tahini. Before serving, I drizzle pomegranate seeds, pine nuts, and herbs. This entree will brighten up my feast.

Ingredients: 

• 1 ½ cup roasted pumpkin puree
• 1 cup chickpea, boiled
• 1 tablespoon tahini
• 3 cloves garlic
• 1 teaspoon red chili flakes
• 1 tablespoon lime juice
• 2 tablespoons pomegranate seeds
• 1 tablespoon pine nuts
• 1 tablespoon sesame seeds
• 1 tablespoon pumpkin seeds
• 1 tablespoon sesame oil, plus more for garnishing
• Sea salt as needed

Method: 

In a food processor, add roasted pumpkin puree, chickpea, lime juice, sesame oil, tahini, red chili flakes, and sea salt. Blend them to make a smooth sauce. Place the sauce in a serving bowl. Drizzle pomegranate seeds, pine nuts, sesame seeds, pumpkin seeds, and sesame oil. Serve with bread or crackers.