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.
After reading the other reviews and trying out a few batches, its outstanding with a few adjustments. Keep everything the same but double the Tahini, use a whole lemon, increase the cumin to 1 tablespoon, increase the garlic cloves to 4 or 5.
Add 1 teaspoon paprika, 1/8 teaspoon black pepper.
I tried it with pumpkin seeds, pepitas (the kernels) would probably be better, but it was still good. I also add the pomegranates. i didn't think i would like them but they add an unexpected crunch a burst of flavor that is a nice compliment to the spice/kick of the hummus.
i served with veggies to keep it lighter and fresh
I really enjoyed this recipe, but only as a "template" - I always taste as I go, and I thought this one needed some work, but the end result was fabulous! 1) Used 1 whole can of plain tahini hummus found in the specialty intl food aisle at the grocery (it cuts the "harsh" flavor of just tahini and costs only $2.50 to buy the can vs. $6+ for the paste). This worked out really well to make this hummus having just a "hint" of pumpkin (as written, the pumpkin overwhelmed any other flavor). 2) I added corriander and swapped out the parsley for cilantro. 3) I omitted the pumpkin seeds on top and used 1/2 of a fresh lemon for the juice. Definitely serve with the baked pita chips like the recipe suggests. Serve cold or at room temp (for an extra added "holiday spirit" serve this dip out of a mini pumpkin). I would definitely make this again with the noted changes - best hummus I've ever made at home! Enjoy!
I thought this was good just the way it was. I used fresh frozen sugar pumpkin that I cooked from Halloween and did not have parsley so I used cilantro instead. Excellent savory dip or sandwich filler. I ate it with pretzel rods.
A good recipe, but requires modification for a satisfactorily spicy, savory taste (to make it less pumpkin pie-y):
- 5 cloves garlic
- 1 TABLESPOON cumin
- 1-2 tsp paprika
- some cracked pepper
- to make it less heavy, I didn't add the olive oil, but I'm sure its great with it.
Using this as a spread for a lamb and pita appetizer...
This is delish! I didn't add the oil, as I think the tahini provides enough oil in itself, and didn't notice the omission. I also used organic canned pumpkin for the first time and it is WAY better than Libby's. No more Libby's for me.
Prepared according to directions the night before a party and it was delicious. Served it with multi-grain pretzel sticks, pita wedges, and celery & carrots. This was popular at the party, especially after guests asked what it was and tried it. A healthy alternative for those watching their weight.
I didn't have any tahini in my house, but decided to make this dish anyway. It was awesome! My husband and I loved it and will definitely make it again. Pumpkin is so low calorie and high in nutrients that you can't go wrong with this snack!
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