Pumpkin Hummus

4.0 8
4 stars
(8)
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Recipe from Cooking Light

This appetizer recipe offers a holiday-style twist on the traditional Middle Eastern spread. You can find pumpkinseeds--also called pepitas--in groceries and Mexican markets. Prepare this pumpkin hummus recipe up to a day ahead, and refrigerate.

Ingredients

  • 4 (6-inch) pitas, each cut into 8 wedges
  • 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
  • 1 garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon pumpkinseed kernels, toasted (optional)

Preparation

  1. Preheat oven to 425°.
  2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.
  3. Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.
Jackie Mills,
November 2005