1 small clove garlic
1 (15 ounce) can chickpeas, drained
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon paprika
juice of one lemon
1-2 tablespoons olive oil
Peel the garlic clove and place it into the blender pitcher. Pulse until the garlic clove is finely minced.
Add the drained chickpeas, pumpkin puree, salt, cumin, paprika and juice of one lemon. Pulse until smooth. Pour in 1 to 2 tablespoons olive oil and continue to pulse until desired consistency.
Spoon into a bowl, add a dash of paprika for some color, and serve with pita chips.
For the pita chips, I cut some flat bread into wedges. Tosses the bread with olive oil, salt, pepper and Italian season, and then toasted in the oven until crisp.