Spicy Pumpkin Dip - cooking recipe

Ingredients

1 1/2 c. canned pumpkin puree
1 1/2 c. canned chickpeas, drained and rinsed
3 Tbsp. tahini, sesame paste
1 clove garlic
1 tsp. cayenne
1 tsp. cumin
2 Tbsp. olive oil
2 Tbsp. lemon juice
salt and pepper

Preparation

In a food processor, process pumpkin and chickpeas until fairly smooth.
Add remaining ingredients to food processor and process until smooth.
Season to taste.
Serve with pita chips. Makes 3 cups.