Pumpkin Hummus

By sheilaolim

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)

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

Step 1

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.