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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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:
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.
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