pumpkin curry hummus

Pumpkin Curry Hummus recipe adapted from Noms for the Poor

1/4 cup Lime Juice (you can use lemon, I never have lemons in my house) 2-3 tbs Natural Tahini 2 Garlic Cloves 1 1/2 tsp Curry Powder 1 tsp Ground Cumin 1/4 - 1/8 tsp Cayenne 1/2 tsp Salt (or to taste) 1 shake of cinnamon powder 1 cup Pumpkin Puree (I used canned) 1 1/2 cups Cooked Chickpeas (I used canned, you can used home cooked ones too)

How to: Place all the ingredients, in the order listed, in a blender or food processor and blend/process until smooth, stopping to scrape down the sides as needed. Store in the fridge in an airtight container for up to 5 days. Enjoy with veggies, crackers, or blue corn tortilla chips!

-chichiliztli