Pumpkin Hummus and Pita Chips
Recipes » Appetizers » Dips and Spreads
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"Have only made the pita chips so far; they were excellent and I can't wait to try the hummus too." - ErincpetersYield: 1 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pumpkin
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 |
| 3/4 teaspoonSalt |
| 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.
Notes
NOTE: Can be prepare up to a day ahead and refrigerate.
Makes about 2 cups.
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