Pumpkin Hummus

  • 1/2 small pie pumpkin; seeded and diced
  • 1 large can garbanzo beans; drained
  • 3 cloves garlic
  • 2 Tbsp tahini
  • Juice of one lemon
  • 2 tsp cumin powder
  • Pinch smoked paprika
  • EVOO; as desired
  • Salt and fresh cracked pepper; as desired

Heat a saute pan with enough olive oil to coat the bottom on medium heat. Add pumpkin and cook until soft and browned, about 10 minutes. Remove from heat and reserve. In a separate pan, add a little oil and heat to medium high. Lightly toast chickpeas until browned and fragrant. Remove from heat and add to a Cuisinart along with pumpkin and garlic. Puree until smooth. Add all other ingredients and thin with olive oil as desired. Season with salt and pepper.