It has been pumpkin season since the first week of September for me. If I had my way, the blog would be nothing but pumpkin related food until December.
I have mostly held in my pumpkin urges, but last month I did slip a couple in there. Pumpkin Chocolate Chip Waffles and Pumpkin Alfredo... Mmmmm...
But now I feel it is time to let the pumpkin flag fly!
2 cloves garlic
3 tbsp Meyer Lemon Olive Oil
1 can Garbanzo Beans
1/2 can Pure Pumpkin Puree
1/4 cup Roasted Pumpkin Seeds
1 tbsp Citrus Habanero Olive Oil
1 tbsp Greek Honey
1 tsp Cayenne Pepper, plus more for garnish
1 tsp Salt
2 tbsp Tahini
Put the garlic, salt, tahini and the beans into a food processor and blend until smooth. Add the pumpkin, cayenne pepper. Process slowly, adding in the olive oil by the tablespoon until you get to your desired consistency. Fold in the pumpkin seeds. Save a couple for the top.
Top with a little more pumpkin seeds a sprinkle of cayenne and the honey.