Pumpkin Hummus and Pita Chips - Hummus Recipe


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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.

Pumpkin 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.