Wednesday, November 11, 2009
Four 6 inch pitas, each cut into 8 wedges
2 Tbs tahini (sesame seed paste)
2 Tbs fresh lemon juice
1 tsp ground cumin seed
1 tsp olive oil
¾ tsp salt
1/8 tsp ground red pepper
One 15oz. can pure pumpkin
1 clove garlic, chopped
2 Tbs chopped fresh flat-leaf parsley
1 Tbs pumpkinseed kernels, toasted (optional)
1. Preheat oven to 425°F.
2. Place pita wedges on baking sheets; coat with cooking spray. Bake for 6 minutes, or until toasted.
3. Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.