Moroccan Pumpkin Hummus

1 Tbsp water                                                                2 Tbsp tahini
2 cloves garlic, chopped                                           1-15 oz garbanzo beans, drained and rinsed
1 tsp ground ginger                                                    1 cup pumpkin puree
1 tsp ground coriander                                             2 Tbsp fresh squeezed lemon juice
¼ tsp cinnamon                                                          ½ tsp sea salt
¼ tsp ground allspice                                                 ¼ tsp ground black pepper
1/8 tsp cayenne*
¼ tsp sucanat

Heat skillet over medium heat. Add water, garlic, ginger, coriander, cinnamon, allspice, turmeric, cayenne and sugar and cook til fragrant 1-2 minutes
Stir in tahini and chickpeas.  Remove from heat
Stir in pumpkin, lemon juice, salt and pepper. 
Transfer to food processor and process til smooth.
Serve immediately or refrigerate until needed.  Makes 2 cups  serve with veggies or gluten free crackers.

*leave out the cayenne if you prefer flavor without heat. 

Adapted from Quick-Fix Vegan by Robin Robertson