Roasted Garlic Pumpkin Hummus

Ingredients

• 1-2 cloves roasted garlic
• 1/2 cup pumpkin puree
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1/2 lemon, juiced (about 2 teaspoons)
• 2 tablespoons tahini
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons water
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• Smoked paprika and pumpkin seeds (for sprinkling over the top before serving)

Directions

1. To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat.
2. Combine all ingredients in the bowl of a food processor or high-speed blender. Reserve 1 tablespoon olive oil for the topping. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
3. Drizzle 1 tablespoon extra-virgin olive oil over the top and serve with raw veggies, chips and/or crackers. Also, wonderful as a topping for sweet potatoes, salads and wraps.

(8 servings)