Pumpkin Rosemary Hummus

Don't remember where this came from, possibly Mother Nature Network


1 15-ounce can of chickpeas (or dried ones that have soaked overnight) - drained
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste

Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.

Laura