Try this Pumpkin Hummus and Pita Chips recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving (115g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 194 | ||
Calories from Fat: 36 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 303.2mg | 10 % | |
Potassium 188.9mg | 5 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 29.5g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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