Sunny's Easy Roasted Garlic and Pumpkin Hummus

• 1/2 cup olive oil
• 3 cloves garlic, smashed
• One 15.5-ounce can garbanzo beans, drained
• 1 cup canned pumpkin puree
• 2 tablespoons lemon juice, plus more if needed
• 2 tablespoons tahini
• 1/2 teaspoon pumpkin pie spice
• Kosher salt
• 1/4 cup pumpkin seeds
• Kosher salt and freshly ground black pepper

1. For the roasted garlic: Preheat the oven to 375 degrees F.
2. Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.
3. For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt.
4. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture.
5. Taste and add a bit more salt and lemon juice if needed.
6. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours.
7. For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes.
8. Season with a pinch of salt.
9. Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature.

olive oil, garlic, garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice, kosher salt, pumpkin seeds, kosher salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-roasted-garlic-and-pumpkin-hummus.html (may not work)