Spicy Roasted Pumpkin Hummus

Found this great recipe online at Burlington Free Press, wanted to share!

• Ready In: 1 hr 10 mins
• Yields: 2 cups

Ingredients

• INGREDIENTS

• 1 1⁄2 cups  pureed roasted  sugar pumpkin
• 1  can canned chick-peas, drained and rinsed
• 2  tablespoons tahini, sesame paste
• 1  garlic clove
• 1  teaspoon cayenne powder
• 1⁄4 teaspoon cinnamon (more to taste)
• 2  tablespoons olive oil
• 2  tablespoons lemon juice or 2  tablespoons  juice of one whole fresh lemon
•  salt and pepper

Directions

1. NOTE:.
2. The most time-consuming part of this easy recipe is trimming, roasting and pureeing the pumpkin, but you can do that while the kids are carving the jack-o’-lanterns. If you’re in a bind for time, though, you also can use canned pumpkin.
3. DIRECTIONS:.
4. To roast the pumpkin flesh, heat oven to 400 degrees.
5. Remove seeds from inside the pumpkin and slice off the thick skin. Slice chunks into thin pieces and spread on a baking sheet. Roast for about fifteen minutes and pierce with fork to check for tenderness. Remove from oven and allow to cool.
6. In a food processor, break down chickpeas and roasted pumpkin until fairly smooth. Add tahini, garlic, cayenne, cinnamon, olive oil, and lemon juice and combine until smooth. Add salt and pepper to taste.
7. Spoon out onto a serving bowl. Serve with sliced vegetables and the quintessential pita slices. This is a great snack or appetizer before or after trick-or-treating.
8. Makes about 2 cups.