Pumpkin Hummus and Pita Chips
6 (6-inch) pitas, each cut into 8 wedges (or just use pita chips – it’s easier!!)
2 tablespoons tahini*
2 tablespoon fresh lemon juice
1 tsp ground cumin
1 tsp olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin puree
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkin seed kernels, toasted (optional)
* Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.
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. (I used pita chips you can buy in a bag at Whole Foods)
Place tahini, lemon juice, cumin, olive oil, salt, red pepper, pumpkin puree, garlic in a food processor, mixer or blender, and process until smooth. Add parsley; pulse or mix 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.
Nutrition Facts
Serving Size 1 (74g)
Recipe makes 10 servings
Calories 100
Calories from Fat 20 (20%)
Amount Per Serving %DV
Total Fat 2.3g 3%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 306mg 12%
Potassium 199mg 5%
Total Carbohydrate 17.4g 5%
Dietary Fiber 1.1g 4%
Sugars 1.0g
Protein 3.2g 6%
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