Someone sent me a PM asking for my pumpkin hummus recipe and thought it would be good to share it with all of you, so here it is: (I also added it to the recipe data base)
Adapted from a recipe found on a calendar:
1 1/2 tsp. Very finely chopped fresh garlic (or more if you love garlic)
1 can (14-15 oz.) organic pumpkin puree
1/4 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
1/4 - 1/3 cup tahini (sesame paste)
2 Tbsp. extra virgin olive oil
2 - 3 tsp. ground cumin
1/2 - 1 tsp. sea salt
1/4 - 1/2 tsp. chili powder
hot pepper to taste (can use hot hungarian paprika) - just a dash
Blend all of above to a smooth paste. Refrigerate 8 hours or more.
If serving as a party dip, can garnish with chopped pumpkin seeds or chopped walnuts.
Note: that I put ranges of measurements on the spicy ingredients. Recommend starting with the lower amount and then add a bit more to your taste. Otherwise this could be too spicy or "strange" for people who don't normally use very many herbs and spices.
Note: This recipe contains no beans of any kind. You will be amazed when you eat it, though, because it is so much like a "regular" hummus.
ENJOY - And Happy Holidays to all.