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This recipe for Pumpkin Hummus
is from the
Cooking Light Magazine, November 2005. A nice change of
pace from the usual hummus.
More delicious
Hummus
Recipes
and
Appetizer Recipes
for more great appetizer ideas.
Pumpkin Hummus and Pita Chips Recipe
Recipe Type:
Appetizer,
Hummus,
Pumpkin
Yields:
2 cups
Prep time: 20 min
Ingredients:
6 (6-inch) pitas, each cut into 8 wedges
2 tablespoons tahini*
2 tablespoons fresh-squeezed
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 puree
1
garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkin seed kernels, toasted (optional)
*
Tahini is a thick paste made of ground sesame seeds that can be
purchased already prepared from many supermarkets and specialty
stores.
Preparation:
Preheat oven to 425 degrees F.
Place pita wedges on baking sheets; coat
with cooking spray. Bake at 425 degrees for 6 minutes or until toasted.
Remove from oven and set aside.
Place tahini, lemon juice, cumin, olive
oil, salt, red pepper, pumpkin puree, garlic in a food processor or blender,
and process until smooth. Add parsley; pulse until blended. Spoon hummus
into a serving bowl; sprinkle with pumpkin seed kernels, if desired. Serve
with pita wedges.
NOTE: Can be prepare up to a day ahead and
refrigerate.
Makes about 2 cups.
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