Pumpkin Hummus

Pumpkin Hummus

This dish offers a holiday-style twist on the traditional Middle Eastern spread. You can find pumpkinseeds--also called pepitas--in groceries and Mexican markets. Prepare up to a day ahead, and refrigerate.


Ingredients
4 (6-inch) Whole Wheat pitas, each cut into 8 wedges
Cooking spray
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon 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 pumpkinseed kernels, toasted (optional)


Preparation
Preheat oven to 425°.
Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.

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.

Yield
10 servings (serving size: about 3 tablespoons hummus and about 3 pita wedges)

Nutritional Information
CALORIES 117(20% from fat); FAT 2.6g (sat 0.4g,mono 1g,poly 0.9g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 43mg; SODIUM 330mg; FIBER 2.1g; IRON 1.6mg; CARBOHYDRATE 20.4g



Jackie Mills , Cooking Light, NOVEMBER 2005