Pumpkin Hummus
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)
DIRECTIONS
- 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.