Pumpkin Hummus

• 2 tablespoons tahini (ground sesame seed paste, resembles peanut butter)
• 3 tablespoons plain yogurt (or sour cream)
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 34 teaspoon salt
• 18 teaspoon ground cinnamon, to taste
• 12-1 teaspoon garlic powder, to taste (minced garlic can substitute, to taste)
• 1 (15 ounce) canpureed pumpkin (not pie mix)
• 1 (15 ounce) can garbanzo beans
• 1 teaspoon chopped fresh parsley (optional)
• 2 tablespoons pepitas (roasted pumpkin seeds) (optional)
• pita chips, for serving or pita bread, cut in wedges for serving

1. In a food processor, combine the tahini, yogurt or sour cream, lemon juice, cumin, olive oil, salt, cinnamon, garlic, pumpkin, and garbanzo beans.
2. Process until smooth.
3. Add parsley and briefly mix until blended.
4. Spoon the hummus into a serving bowl.
5. Sprinkle with pepitas/toasted pumpkin seed kernels (optional, but very tasty!
6. ).
7. Note: can be made the day ahead and refrigerated.
8. Note: Pepitas are a popular ingredient in Mexican cuisine and are also roasted and served as a snack.
9. Marinated and roasted, they are an autumn seasonal favorite in the rural United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round.
10. They can be found in many grocery and health food stores.

tahini, yogurt, lemon juice, ground cumin, olive oil, salt, ground cinnamon, garlic, pumpkin, garbanzo beans, parsley, pepitas, pita chips

Taken from www.food.com/recipe/pumpkin-hummus-443816 (may not work)