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
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 at room temp and enjoy!
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 at room temp and enjoy!
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