Pumpkin Hummus

* 2 TBSP tahini (sesame seed paste)
* Juice of one-half lemon
* 1 TBSP olive oil
* 1 tsp ground cumin
* ½ tsp sea salt
* ¼ tsp red pepper or chipotle pepper
* 1 15-ounce can pumpkin puree (NOT pumpkin PIE puree)
* 2 garlic cloves, chopped or minced
* 1 – 2 TBSP toasted pumpkin seeds (optional)

Put first 8 ingredients into a food processor and process until smooth. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seeds (optional). Refrigerate or serve at room temperature. For dipping, pair with carrots, celery, sliced bell peppers, cucumber slices, or any of your favorite fresh vegetables.