Spicy Pumpkin Hummus

This sounds weird but is delicious!  Make the crackers and you will never buy them again but if you don't have time just buy some.  I used an Indian Masala and they came out great! Based on a recipe from Food and Drink Autumn 2011

1 can chickpeas (540 ml) rinsed and drained well
2 garlic cloves, minced
1/4 cup each lemon juice and water
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

Crackers
Flour tortillas, large or small
Olive oil
Indian Masala

1. If making crackers, preheat oven to 400F.
2. Place chickpeas, garlic, lemon juice and water in a food processor.  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 masala.  Place in a single layer on a baking sheet.  Bake until crispy, 7 to 9 minutes.  Cool, then break into large crackers.