Pumpkin Lentil Hummus

For this smooth, luscious, easy party dip that hails the return of the sun and a new year.

1 cup of cooked red lentils (drain after cooking to remove excess water)

1 cup of organic canned pumpkin puree

1/4 cup of Tahini

1 teaspoon of Cumin

1 teaspoon of Salt

1 tablespoon of Lemon juice

At least 2 tablespoons Olive oil

Blend everything together accept the olive oil when smooth, drizzle the olive into the mixture until you have thick but moveable consistency. Taste to check the balance of flavors and add more lemon, cumin or salt if needed.