YUM! This recipe was taken from Food and Drink magazine Autumn 2011.
1 can (540ml) chickpeas, rinsed and drained well
2 garlic cloves, minced
1/4 cup each lemon juice and water
3 tbsp tahini
1/2 cup canned unsweetened pure pumpkin
1 tsp cumin
3/4 tsp salt
1/4 tsp cayenne or to taste
1/3 cup olive oil
Flour tortillas, large or small
Garam masala, cumin seed and kosher salt
1. If making crackers, preheat oven to 400F.
2. Place chickpeas, garlic, lemon juice, water and tahini in a food processsor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running, drizzle in oil until blended. Taste and add more lemon juice or cayenne if needed.
3. Lightly brush surface of as many tortillas as you like with oil, sprinkle with garam masala, cumin and kosher salt. Place in a single layer on a baking sheet. Bake until crispy, 7 to 9 minutes. Cool, then break into large crackers.
Makes 2 1/2 cups hummus.