This is probably one of the easiest party foods I've ever made. A simple seasonal twist on traditional hummus, this pumpkin version is lighter and surprisingly subtle. I brought this to a pumpkin-themed party recently (actually two!) and got a favorable response. I added some Za'atar to mine for extra depth. You can find pepitas (pumpkinseed kernels) in the Mexican spice section of your supermarket. Can prepare up to a day ahead, and refrigerate.
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.