Spicy Roasted Pumpkin Hummus

1 15 ounce can pure pumpkin
1 can canned chickpeas, drained and rinsed
2 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne powder
1/4-teaspoon cinnamon (more to taste)
2 tablespoons olive oil
2 tablespoons lemon juice or juice of one whole fresh lemon
Salt and pepper

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.

Makes about 16 1/4 cup servings
Per Serving 117 calories, 3.2 fat grams, 5.6 grams protein, 17.8 grams carbs and bonus TONS of Fiber!

I served this in a pumpkin pie plate with bright colored peppers and cucumbers with the hummus in a ramekin in the center.