Where There's Smoke There's....Smoky, Spicy Pumpkin Hummus

It's Sunday. The game is coming up in just an hour. Question: What am I making after one busy (but FUN!) weekend with not much time to make something snack-ish?  Answer: Smoky, Spicy Pumpkin Hummus!  

Pumpkin hummus is football snacktime magic.  Rich and satisfying, yet relatively low in calories, high in Vitamin A, folic acid, protein, potassium, and fiber...it's practically a wonder food!  

If you promise not to tell, I'll share a little secret...feel free to use the same technique if you need to.  My hubby doesn't react well to the word "hummus."  To his ears, hummus means healthy and boring and it must not taste good.  So I went back to basics called it bean dip.  

Hey! I didn't lie!  Garbanzo beans ARE beans and you DIP things into the hummus, therefore it IS bean dip. He's always loved bean dip...and now he loves pumpkin hummus, too.  We all know it's all in how you market things.

Here's the recipe...you have just enough time to make it before the game!

Smoky, Spicy Pumpkin Hummus

• 14 ounces garbanzo beans, drained and rinsed
• 2 cloves garlic, minced
• 1 15-oz. can of pumpkin, NOT pie filling - just canned pumpkin
• 1/4 cup tahini
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chipotle pepper, dried powder
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 6 tablespoons lemon juice, fresh
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/3 cup plain yogurt, non-fat Fage Greek yogurt

Process garbanzo beans in food processor until VERYfinely chopped.  

With motor running, add garlic and remaining ingredients and process until smooth.  Taste for seasoning adding additional salt and pepper if needed or more lemon juice.

Serve with corn chips to make it more dip-ish and less hummus-y than pita bread makes it seem. (Is that sneaky?)

NOTE:  If you like less spicy things, start with half the cayenne and half the chipotle...add a little at a time until it's just how you like it!