Recipe: Pumpkin Hummus (using pumkin puree and chick peas, blender)

PUMPKIN HUMMUS

1 Tablespoon tahini
2 teaspoons extra virgin olive oil
2 Tablespoons lemon juice
2 to 3 Tablespoons water
1 teaspoon ground cumin
1/2 teaspoon sea salt, or to taste
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can pumpkin puree (not pie filling)
1 clove garlic, minced

In a blender, combine all ingredients and puree until smooth. Add a bit of extra water if the mixture is too thick to blend.

Serve on toasted whole wheat pita triangles or with fresh vegetables.

Makes Makes about 2 cups (12 servings)
Source: Mitzi Dulan for the National Honey Board