I was so consumed with wedding planning and every inch of our house was consumed with wedding decorations that I missed putting out my Fall decorations. Now everywhere I look there is Fall except in our house. Our decorations are down south at Derek's parents house. I've been tempted just to buy new stuff. But he said no. So I've used my down town to scour the Internet and check out all things Fall until I make my way south for decorations. Here is some great inspiration and a recipe, Pumpkin Hummus.

Pumpkin Hummus (I am making this next week so stay tuned but the hummus I had at Wine Gallery last night was amazing)

Ingredients

• 1 3/4 cups dry garbanzo beans
• 1 (15 ounce) can pumpkin puree
• 5 fluid ounces lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 cup tahini paste
• 3 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• salt to taste

Directions

1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2. Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold.
3. Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.