Pumpkin Hummus (10.31.13)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 2 tablespoons tahini (sesame-seed paste)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 3 teaspoon olive oil
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can pumpkin, no sugar added
  • 1 garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon pumpkin or sunflower seeds (optional)
  • 6 (6-inch) whole wheat pitas, each cut into 8 wedges
  • Cooking spray
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sugar
  • No Salt Seasoning and Black Pepper, to taste

 

Preheat oven to 425°.

Place tahini and next 7 ingredients (through parsley) in a food processor with no-salt seasoning and pepper; process until smooth. Spoon hummus into a serving bowl; sprinkle with pumpkin or sunflower seeds, if desired.

Place pita wedges on baking sheets; coat with cooking spray. Bake at for 6 minutes or until toasted. In a small bowl combine the cinnamon and the sugar. Sprinkle half of the pita wedges with the mixture as soon as removed from the oven.

Serve hummus with pita wedges.