Pumpkin Hummus

FloridaGrl's Note:

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.

• Total Time: 15 mins
• Prep Time: 0 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 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

Directions:

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.

Reviews

[Italian_mama]

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

[SpicyNutmeg]

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

[Lil Bunny917]

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