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.
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