Pumpkin Hummus

If you are lucky enough to be invited to Lynn and Sam's for dinner, you are in for a treat. They are gracious hosts. Sam can keep the conversation flowing (in multiple languages) and Lynn is an amazing cook. Whether she takes something simple and makes it amazing, or introduces me to something new, I am in awe of her culinary skills.

Did I mention they also provide an awesome view?

The last time we got together, she served pumpkin hummus. This bridged the categories of simple and new. Of course I had to try it when I got home - because hummus is one of our favourite foods! Just combine all the ingredients in a food processor and press go. Thanks Lynn, for the inspiration!

 
Pumpkin Hummus
1 can (540 mL) chickpeas, rinsed and drained well 
2 garlic cloves, minced
1/4 cup lemon juice
3 Tbsp tahini
1 1/2 cup pumpkin puree, canned (NOT pumpkin pie fillling)
 

This should be what is in a can of pumpkin! Ask Tegs.

1 1/2 tsp cumin
1/2 tsp cinnamon pepper or to taste
1/3 cup olive oil, add more if needed
and salt to taste 

In a food processor, whirl until smooth: chickpeas, garlic, lemon juice, water, pumpkin, seasonings and tahini 
With motor running, drizzle in oil until blended. Give it the taste test and add more garlic or lemon juice or pumpkin.