|
|
APPETIZER
DIPS AND SPREADS:
Pumpkin Hummus
|
Pumpkin
Hummus |
|
|
|
A holiday-style
twist on the Middle-Eastern spread...
|
|
Four
6 inch |
|
pitas, each cut into 8 wedges |
|
|
|
|
cooking spray |
|
|
2
Tbs |
|
tahini (sesame seed paste) |
|
|
2
Tbs |
|
fresh lemon juice |
|
|
1
tsp |
|
ground cumin seed |
|
|
1
tsp |
|
olive oil |
|
|
¾
tsp |
|
salt |
|
|
1/8
tsp |
|
ground red pepper |
|
|
One
15oz. |
|
can
pure pumpkin |
|
|
1
clove |
|
garlic, chopped |
|
|
2
Tbs |
|
chopped fresh flat-leaf parsley |
|
|
1
Tbs |
|
pumpkinseed kernels, toasted (optional) |
|
|
|
|
|
|
1 |
Preheat oven
to 425°F. |
|
2 |
Place pita
wedges on baking sheets; coat with cooking
spray. Bake for 6 minutes, or until toasted. |
|
3 |
Place tahini
and next 7 ingredients (through garlic) in a
food processor, and process until smooth. Add
parsley; pulse until blended. Spoon hummus into
a serving bowl; sprinkle with pumpkinseed
kernels, if desired. Serve with pita wedges. |
|
|
|
|
Servings: 10 |
|
|
|
Print this Recipe
Rate
this Recipe
Ratings:
***Liked
it, but didn't love it- would
make it again. "This was fun to have at our October cocktail
party. I wouldn't say it was absolutely delicious, but more of an
interesting appetizer to serve in the fall. "
-Ft. Worth, TX
|
|
