Pumpkin Hummus

Ingredients:

• 1 small sweet pumpkin pie, halved
• 1 whole head of garlic, halved
• 1 cup cooked chickpeas
• 1 cup roasted pumpkin puree
• 1/3 cup tahini
• 1/2 medium lemon, juiced
• 1 tsp roasted garlic puree
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp toasted cumin powder
• 1/2 tsp ground cinnamon
• 2 tsp harissa or roasted chili paste
• some extra virgin olive oil

Optional: sumac, toasted chickpeas, pepita and sesame seeds

Directions:

1. Preheat oven to 400F. Line a baking sheet with foil.
2. Lightly oil pumpkin halves and place it on the baking sheet, cut side down. In a small foil, add halved garlic head, smear on some oil and wrap the foil tightly. Keep the foil on the same baking sheet with pumpkins.
3. Roast pumpkin and garlic for 30 minutes. Once done, remove from the oven to cool.
4. Once roasted pumpkin is cooled, scoop out the flesh and measure 1 cup. Add it into a food processor fitted with blade.
5. Add in the rest of ingredients right up to harrisa. Pulse to puree until smooth.
6. Before serving, drizzle some extra virgin olive oil, toasted chickpeas, sumac, pepita and sesame seeds. Serve it up with pita chips.