Prep 0 mins
Cook 15 mins
A nice change of pace from the usual hummus. You can find pumpkin seeds, also called pepitas, in groceries and Mexican markets. Prepare up to a day ahead and refrigerate.
- 4 pita breads, each cut into 8 wedges (6 inch)
- 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 (not pie mix)
- 1 garlic clove, chopped
- 2 tablespoons chopped fresh parsley
- Preheat oven to 425°F.
- Place pita wedges on baking sheets; coat with cooking spray. Bake at 425°F for 6 minutes or until toasted.
- Place tahini and next seven ingredients (through garlic) in a food processor, and process until smooth. Add parsley, pulse until blended. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seed kernels, if desired. Serving size: 3 wedges pita and 3 tablespoons hummus per person.
This was a good...I also added a can of chickpeas(drained) to have more of a hummus tastiness and consistency :)
This is a favorite of ours. we use cilantro instead of parsley.
Great recipe I made this last year as a Thanksgiving appetizer and loved it! Definately let it sit over night!