Pumpkin Hummus (10.31.13)

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  • 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 425Ā°.

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.