Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425°F for 6 minutes or until toasted.
  3. 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.
Most Helpful

This was a good...I also added a can of chickpeas(drained) to have more of a hummus tastiness and consistency :)

Italian_mama February 16, 2010

This is a favorite of ours. we use cilantro instead of parsley.

Little Black Apron November 21, 2009

Great recipe I made this last year as a Thanksgiving appetizer and loved it! Definately let it sit over night!

Tara917 November 18, 2009

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