Spicy Pumpkin Dip

1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini, sesame paste
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper

In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips.

Makes 3 cups