Yield 10 servings
4 (6-inch) pitas, each cut into 8 wedges
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 pepitas, toasted (optional)
Preheat oven to 425°.
Place pita wedges on baking sheets; brush lightly with olive oil and sprinkle with salt, pepper and paprika. Bake for 4-6 minutes until browned and crisp at the edges.
Place tahini and remaining ingredients (except pepitas) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pepitas, if desired. Serve with pita wedges.
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