Ingredients
-
4
-
-
2
-
2
-
1
-
1
-
3/4
-
1/8
-
1
-
1
-
2
-
-
-
-
Directions
Pumpkin Hummus,A nice change of pace from the usual hummus. You can find pumpkin seeds, also called pepitas, in groceries and Mexican markets. Prepare up to a day ahead and refrigerate.,I was hesitant at first because it did not have chickpeas in the recipe, but the hesitation melted away quickly because it was SO good! I didn’t even miss the chickpeas!,It was okay it just didn’t taste as good as I expected. I love regular hummus and love pumpkin but this just didn’t do it for me. I will think more carefully when I think of trying a new recipe next time.
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Place Pita Wedges on Baking Sheets; Coat With Cooking Spray. Bake at 425f For 6 Minutes or Until Toasted. |
|
3
Done
|
Place Tahini and Next Seven Ingredients (through Garlic) in a Food Processor, and Process Until Smooth. Add Parsley, Pulse Until Blended. Spoon Hummus Into a Serving Bowl, Sprinkle With Toasted Pumpkin Seed Kernels, If Desired. Serving Size: 3 Wedges Pita and 3 Tablespoons Hummus Per Person. |
