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 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

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