Serves 8

2 cups canned chickpeas, rinsed and thoroughly drained 1 14-ounce can pumpkin purée (not pumpkin pie filling) 1/2 cup fresh lemon juice 2 teaspoons fresh lime juice 1/2 cup olive oil 1/2 cup tahini 1/2 teaspoon hot sauce, or more to taste 2 garlic cloves, pressed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground mace 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 1/2 cup pumpkin-flavored vodka Toasted whole-wheat pita bread, for serving Vegetable sticks, for serving

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In a medium bowl, combine all ingredients except pita and vegetable sticks. With an immersion blender, purée for about 2 minutes, scraping down the sides of the bowl as necessary with a rubber spatula. Serve with pita and vegetable sticks.