Pumpkin Hummus

Napa, October 2015

This is fantastic! Not just for fall.

Heat 1 TBLS olive oil in a skillet, then add 3 cloves minced garlic and 1 tsp cumin. Cook, stirring, 30 seconds. Blend mixture in a food processor or blender. Add 1 (15-oz) can chickpeas, rinse and drained, 3/4 cup canned pumpkin, 1/4 cup water, 1/4 cup lemon juice, 1/2 tsp salt and 1/8 tsp each cayenne, cinnamon, and black pepper. Blend until smooth, Garnish with olive oil and green onions. Serve with pita bread and cut up veggies such as bell pepper strips, carrots and celery.

allrecipes Magazine, October/November 2018