Pumpkin Hummus

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Pumpkin Hummus

 

4 (6-inch) 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

1 garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon pumpkinseed kernels, toasted (optional)

 

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)

 

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

 

Source: Cooking Light, NOVEMBER 2005

Formatted by Chupa Babi: 03.05.08

 

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.

 

 

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