Pumpkin Hummus

Name: Pumpkin Hummus
Ingredients: 4 (6-inch) pitas, each cut into 8 wedges; Cooking spray; 2 tablespoons tahini (sesame-seed paste); 2 tablespoons fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon olive oil; 3/4 teaspoon salt; 1/8 teaspoon ground red pepper; 1 (15-ounce) can pumpkin; 1 garlic clove, chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon pumpkinseed kernels, toasted (optional)

12 ingredients

3 steps

Ingredients

4 (6-inch) pitas, each cut into 8 wedges
Cooking spray
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)

Directions

1

Preheat oven to 425°.
2

Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° 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.