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.