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.

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

Ingredients

• 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)

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.

Nutritional Information

Calories:

117 (20% from fat)

Fat:

2.6g (sat 0.4g,mono 1g,poly 0.9g)

Protein:

3.7g

Carbohydrate:

20.4g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

330mg

Calcium:

43mg