Pumpkin Hummus and Pita Chips
 

Pumpkin HummusThis recipe for Pumpkin Hummus is from the Cooking Light Magazine, November 2005. A nice change of pace from the usual hummus.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Pumpkin Hummus and Pita Chips

6 (6-inch) pitas, each cut into 8 wedges
2 tablespoons tahini*
2 tablespoon fresh lemon juice
1 tsp ground cumin
1 tsp 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.

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.