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.