Pumpkin Hummus and Pita Chips
none"Have only made the pita chips so far; they were excellent and I can't wait to try the hummus too." - Erincpeters
Yield: 1 Ready in 45 minutes
favorite of 107 people 64 people want to try
Verified by stevemur
|6 6-inchpitas; cut into 8 wedges|
|2 tablespoonstahini; (see *)|
|2 tablespoonFresh Lemon Juice|
|1 teaspoonGround cumin|
|1 teaspoonolive oil|
|1/8 teaspoonGround red pepper|
|1 15-oz canpumpkin puree|
|1 clovegarlic; chopped|
|2 tablespoonsfresh flat-leaf parsley; chopped|
|1 tablespoonpumpkin seed kernels; toasted (optional)|
Pumpkin Hummus and Pita Chips 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.
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