Pumpkin Hummus

We have a few cans of pumpkin left over from the holidays and since I'm always looking for ways to change up the flavor of hummus I thought I'd give the pumpkin try. 

It's so tasty and a super easy way to increase the nutrition in your hummus.  It really doesn't taste very pumpkiny, it has a wonderfully mellow taste.   I modified the recipe from Dreena Burton's Plant Powered Kitchen, but I think I will make it with the white beans next time.  It was a little on the lumpy side, though it could be because the blade on my food processor is getting dull.

1 can chickpeas, drained and rinsed
1/2 cup Organic pumpkin puree (not pumpkin pie mix!)
1/8 cup freshly squeezed lime juice
1 medium-large clove garlic (adjust to taste, use smaller clove for kid-friendly)
1/4 tsp sea salt
1 – 2 tbsp tahini (to taste)
3/4 tsp ground cumin
1/4 tsp (rounded) ground allspice
1/4 tsp maple syrup
1/ cup toasted pumpkin seeds (see note for toasting; reserve about 2-3 tbsp for garnish)

In a food processor add all ingredients except pumpkin seeds (and starting with 1 tbsp tahini). Puree until very smooth. Taste, and if you’d like to add addditional garlic or spices, add a little (and if you’d like a richer tahini flavor, add the other tablespoon of Tahini). Then, add most of the pumpkin seeds (reserving a couple of tbsps), and pulse through. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.