Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
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.
- 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)
- Preheat oven to 425°.
- Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.
- 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.
- Calories: 117
- Calories from fat: 20%
- Fat: 2.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.9g
- Protein: 3.7g
- Carbohydrate: 20.4g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 330mg
- Calcium: 43mg