ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Hummus

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Yield 10 servings (serving size: about 3 tablespoons hummus and about 3 pita wedges)
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)

Nutrition Information

  • calories 117
  • caloriesfromfat 20 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 3.7 g
  • carbohydrate 20.4 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 330 mg
  • calcium 43 mg

How to Make It

  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.