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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. 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) |
Directions:
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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