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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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