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Pumpkin Hummus


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


Notes

Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores

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