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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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Erincpeters 1 year agoHave only made the pita chips so far; they were excellent and I can't wait to try the hummus too.
amandakrylo 5 years agoFast, and a unique flavor!
ssjw1000 7 years agoNOTE: Can be prepare up to a day ahead and refrigerate. Makes about 2 cups. [I posted this recipe.]