A Delicious Snack

1 can (15 oz) Chickpeas (rinsed and drained)
2 Tbsp Sunflower seeds
1/3 c Pumpkin puree
2 Tbsp Olive Oil
1/4 cup Roasted red peppers or 1/4 cup chipotle peppers
1/2 tsp Sea salt
1/4 tsp Garlic, minced
3 Tbsp Lemon juice

Topping: Sprinkle with allspice or chopped parsley

To make pumpkin puree, cut small pie pumpkin in half lengthwise. Remove all seeds and pulp. Place face down in baking pan with 1/4" water. Bake at 400 for 30-40 minutes. For smoother puree, be sure that flesh is fully softened and a fork passes easily into it. Let cool enough to handle, then scoop meat from skins. Plan another use for extra pumpkin, or freeze it for future use.

Combine all ingredients in a food processor and blend until creamy. Keep refrigerated and serve with crackers or chips. You can also use the Humus as a sandwich spread or veggie dip.