Seminole Pumpkin Hummus

I planted Seminole pumpkin seeds in April . The season was horrible for growing anything- way to hot.

One plant did come up but not sure if I'll get any pumpkins.

I froze some the pumpkin from last season and made this yummy hummus.

Ingredients:

2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
3/4 teaspoon salt
1 cup Seminole pumpkin puree
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 pinch paprika

Directions
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. 

Transfer hummus to a container with a lid and refrigerate at least 2 hours.

 Garnish with paprika.