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I eat a lot of hummus during the summer, usually with pita chips and veggies. I often put it out when friends are coming over or serve it as an hors d'oeuvre at a party. Once fall comes around, hummus seems a little out of season, just because I'm so used to eating it straight from the fridge on hot days. To make it a little bit more seasonally appropriate, I put together a hybrid hummus of garbanzo beans and pumpkin puree. It is smooth and has a hint of fall from the squash, although the pumpkin flavor is not dominant at all. The hummus comes together in a few minutes and uses ingredients you probably already have on hand. It goes well with tortilla chips, pitas and just about anything else you might want to have hummus with.