15ouncespumpkin pureecan (not pumpkin pie filling)
1/4cuptahinisesame seed paste or sesame butter, stir before using
1/4cuplime juicefreshly squeezed
2tablespoonsextra virgin olive oil
1/4teaspooncrushed red pepper flakes
kosher saltto taste
Combine all ingredients in a food processor and pulse until well blended. Pour into a glass bowl, cover and refrigerate 2 to 8 hours before serving. If desired, drizzle with additional extra-virgin olive oil before serving.
Serve with toasted whole wheat pita bread wedges, as a veggie dip, or with whole wheat crackers.