Spicy Pumpkin Hummus

By á-2421

Ingredients

• 1 can (540 ml) chickpeas, rinsed and drained well
• 2 garlic cloves, minced
• 1/4 cup each lemon juice and water
• 3 Tbsp tahini
• 1/2 cup canned unsweetened pure pumpkin
• 1 tsp cumin
• 3/4 tsp salt
• 1/4 tsp cayenne or to taste
• 1/3 cup olive oil
• Crackers
• flour tortillas, large or small
• olive oil
• Garam masala, cumin seed and sea salt

Preparation

Step 1

If making crackers, preheat oven to 400.

Place chickpeas, garlic, lemon juice, water and tahini in a food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running, drizzle in oil until blended. Taste and add more lemon juice or cayenne if needed.

Lightly brush surface of as many tortillas as you like with oil, sprinkle with Garam masala, cumin and salt. Place in a single layer on a baking sheet. Bake until crispy, 7-9 minutes. Cool, then break into large crackers.