6 (6-inch) pitas, each cut into 8 wedges
2 tablespoons tahini*
2 tablespoon fresh lemon juice
1 tsp ground cumin
1 tsp olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin puree
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkin seed kernels, toasted (optional)
Preheat oven to 425 degrees F.
Place pita wedges on baking sheets
coat with cooking spray.
Bake at 425 degrees for 6 minutes or until toasted.
Remove from oven and set aside.
Place tahini, lemon juice, cumin, olive oil, salt, red pepper, pumpkin puree, garlic in a food processor or blender, and process until smooth.
Add parsley; pulse until blended.
Spoon hummus into a serving bowl; sprinkle with pumpkin seed kernels, if desired.
Serve with pita wedges.
NOTE: Can be prepare up to a day ahead and refrigerate.
Makes about 2 cups.
Pairs Well With
Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores