Smoky Pumpkin Hummus

• 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
• 1 can (15 oz.) unsweetened pumpkin puree
• 2 garlic cloves, chopped
• 1/4 cup tahini (sesame paste)
• 2 tablespoons adobo sauce (from chipotle chiles canned in adobo)
• About 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• Hot chili oil
• 1/2 cup hulled roasted pumpkin seeds (pepitas)
• 1/4 cup crumbled feta cheese
• Lavash or pita bread, cut into triangles and toasted*
• Persian cucumbers, quartered lengthwise

1. In a food processor, whirl chickpeas, pumpkin, garlic, tahini, adobo sauce, 1/4 cup lemon juice, the olive oil, and salt until smooth, scraping down bowl as needed. Add more lemon juice and salt to taste.
2. Transfer hummus to a wide, shallow bowl. Drizzle with chili oil, then sprinkle with pumpkin seeds and feta cheese. Serve with lavash and cucumbers.
3. *Put triangles on a baking sheet, brush lightly with olive oil, and sprinkle with salt. Bake in a 350u0b0 oven until light golden, about 10 minutes.

chickpeas, garlic, tahini, adobo sauce, lemon juice, olive oil, kosher salt, chili oil, pumpkin seeds, feta cheese, pita bread, cucumbers

Taken from www.myrecipes.com/recipe/smoky-pumpkin-hummus (may not work)