Easy to make, add what you like, grab a glass of wine –> Dig in!

2 cans chickpeas
¼ c oil
1 ½ cups cooked pumpkin (cut into 5 cm cubes)
1 Tbsp chilli
Juice of one lemon
2 garlic cloves
1 Tbsp sesame seeds
1 Tbsp ground cumin
Salt and pepper to taste

Combine all together in a blender, serve in a nice dish topped with sunflower seeds and roughly chopped hazelnuts.