This delicious hummus would be perfect served as a Thanksgiving appetizer for your guests! We served this for our CH2 shoot in a Hotel Silver Footed Bowl with Handles.
2 small cans 100% pure pumpkin
1 large can garbanzo beans, rinsed and drained
1/2 cup olive oil
¹/4 cup water, as needed
1 teaspoon salt
1/4 cup dark brown sugar
1 teaspoon ground black pepper
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon nutmeg
3/4 cup roasted pumpkin seeds (garnish for top)
Put all ingredients, except for the roasted pumpkin seeds and optional toppings, into a large food processor or blender. Blend on high; turn off blender and add more water, if needed, for desired consistency. Season to taste.
Place mixture in a bowl and top with roasted pumpkin seeds. Sprinkle lightly with additional dark brown sugar, cinnamon, and nutmeg. Serve with graham crackers, wheat thins, vanilla wafers.