Pumpkin Hummus

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.

Yield:

10 servings (serving size: about 3 tablespoons hummus and about 3 pita wedges)

Recipe from

Nutritional 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

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

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.

Note:

Jackie Mills,

November 2005