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victorian 11-08-2005 11:05 AM

Pumpkin Hummus
Pumpkin Hummus

A nice change of pace from the usual hummus. You can find pumpkin seeds, also called pepitas, in groceries and Mexican markets. Prepare up to a day ahead and refrigerate.
10 servings

15 minutes

4 pita breads, each cut into 8 wedges (6 inch)
cooking spray
2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15 ounce) can pumpkin (not pie mix)
1 garlic clove chopped
2 tablespoons chopped fresh parsley
  1. Preheat oven to 425F.
  2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425F for 6 minutes or until toasted.
  3. Place tahini and next seven ingredients (through garlic)in a food processor, and process until smooth. Add parsley, pulse until blended. Spoon hummus into a serving bowl, sprinkle with toasted pumpkinseed kernals, if desired. Serving size: 3 wedges pita and 3 tablespoons hummus per person.

cat lover 05-12-2016 05:34 AM


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