Pumpkin Hummus

5.0(14)

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.

by FloridaGrl·published 2005-11-03

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Low Cholesterol

Servings

10 serving(s)

Total time

15 min

Calories / serving

100 kcal

Ingredients (11)

serves

4 pita breads, each cut into 8 wedges (6 inch)bread
cooking spraycooking-spray
2 tablespoons tahini (sesame seed paste)tahini
2 tablespoons fresh lemon juicelemon-juice
1 teaspoon ground cumincumin
1 teaspoon olive oilolive-oil
3/4 teaspoon saltsalt
1/8 teaspoon ground red pepperbell-pepper
1 (15 ounce) can pumpkin (not pie mix)pumpkin
1 garlic clove, choppedgarlic
2 tablespoons chopped fresh parsleyparsley

Instructions (3 steps)

01Preheat oven to 425°F.
02Place pita wedges on baking sheets; coat with cooking spray. Bake at 425°F for 6 minutes or until toasted.
03Place 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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Rich recipe — supports nutrition-aware planning.