Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Mills
Recipe by Cooking Light November 2005

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

117 calories; calories from fat 20%; fat 2.6g; saturated fat 0.4g; mono fat 1g; poly fat 0.9g; protein 3.7g; carbohydrates 20.4g; fiber 2.1g; iron 1.6mg; sodium 330mg; calcium 43mg.
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