Pumpkin Hummus

serves 8

1 can garbanzo beans
⅔ cup pumpkin puree
2 Tbsp tahini
2 cloves garlic, crushed
1½ Tbsp olive oil
juice of 1 lemon
½ tsp cumin
¼ tsp cinnamon
¼ tsp paprika
½ tsp salt
¼ tsp ground black pepper

Garnish (optional): chopped parsley, sesame seeds, pumpkin seeds, paprika, olive oil

Drain liquid from garbanzo beans into a glass measuring cup. Reserve half of the liquid and discard the rest. Add garbanzo beans, liquid, pumpkin puree, tahini, garlic and olive oil to blender. Pulse until smooth. Scrape down side and add lemon juice, cumin, cinnamon, paprika, salt and pepper. Blend until smooth and creamy, adding additional olive oil if necessary until desired consistency is reached.

Transfer hummus to shallow bowl and drizzle with olive oil. Garnish with sesame seeds, pumpkin seeds, chopped parsley and paprika. Serve with crackers or toasted pita triangles.