pumpkin hummus

This hummus is perfect for fall and looks uber cute served in an empty pumpkin.
Directions
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Scoop the seeds out of your pumpkin. (Save them to eat later!)
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Put the lard or tallow in your pumpkin, and roast in the oven around 350-375 for at least an hour.
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Boil your chickpeas in water until they're very soft. Then drain.
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Roast your garlic with its skin on until it's soft.
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Once your pumpkin is completely soft, remove it from the oven, and scoop out the meat.
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Add the pumpkin, chickpeas, tahini, garlic cloves, some olive oil, some salt, and some lemon juice to a food processor.
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Blend and add more olive oil/salt/lemon juice to taste. Keep blending until completely smooth.
Ingredients
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1 small pie pumpkin
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1 8-oz can chickpeas, drained and rinsed
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1/3 c olive oil
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1 tbsp tahini
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2 clove garlic
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salt
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1 tsp lemon juice
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1 tbsp lard or tallow