Pumpkin Hummus

I made a batch of this the day before Thanksgiving and have had to make a couple subsequent batches to feed my addiction. I think the hummus is delicious and healthy (pretty sure the bags of pita chips aren't so much), but we've also tried this on veggies, tortilla chips, as a sandwich spread (on whole wheat rolls, with turkey...amazing!) and my husband has declared this the dip-of-the-year.

*3 cloves garlic

*2 TBSP. fresh parsley

*1 1/4 c. garbanzo beans, cooked, rinsed, drained (I think this is probably close to one can)

*2 TBSP. tahini

*2 TBSP lemon juice

*1 TBSP. extra virgin olive oil

*1 c. canned pumpkin

*1 tsp. cumin

*1/2 tsp. salt

*1/4 tsp. paprika

*1/8-1/4 tsp. cayenne

*2 tsp. maple syrup

In a food processor, pulse garlic and parsley for about 10 seconds. Add garbanzo beans and puree for about 20 seconds. Add remaining ingredients and process until smooth. This makes about 2 c. Cover and it will keep in the fridge for a couple days. If you've got some pumpkin seeds or pepitas, chop and sprinkle on top for presentation if you'd like.