Pumpkin Hummus

I made this pumpkin hummus using this recipe from the Food Network Magazine - which has a small pullout 50 recipe booklet in each issue!  We bought a bag of sweet potato chips as the recipe suggests, and it was great!

Puree 1 1/2 cups drained canned chickpeas, 1/3 cup canned pure pumpkin, 3 tablespoons each olive oil and tahini (sesame paste), 1 garlic clove, 1/2 teaspoon paprika and 1/4 cup water. Add salt and lemon juice to taste. Transfer to a bowl and top with olive oil, red pepper flakes and toasted pepitas (hulled green pumpkin seeds). Serve with sweet potato chips.