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Pumpkin Hummus {with Homemade Pita Chips}
![Pumpkin Hummus Pumpkin Hummus](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/10/Pumpkin-Hummus.jpg?resize=960%2C720)
Getting ready for a big office Halloween Party tomorrow. Not only do we go all out with our costumes and decorations, but we put on quite a festive themed spread. This Pumpkin Hummus recipe from Cooking Light offers a nice holiday-twist on the traditional Middle Eastern spread. Serve with Homemade Pita Chips and you’ve got a great holiday appetizer.
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Pumpkin Hummus {with Homemade Pita Chips}
Ingredients
For Chips…
- 4 6 ” pitas each cut into 8 wedges
- cooking spray
For Hummus…
- 2 Tbl. tahini sesame-seed paste
- 2 Tbl. fresh lemon juice
- 1 tsp. ground cumin from toasted whole seeds
- 1 tsp. olive oil
- 3/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 1 15 oz. can pumpkin
- 1 garlic clove chopped
- 2 Tbl. fresh flat leaf parsley chopped
For garnish…
- 1 Tbl. pumpkinseed kernels toasted
Instructions
For Chips…
- Preheat oven to 425 degrees.
- Place pita wedges on baking sheets, coated with cooking spray.
- Bake for 6 minutes or until toasted.
For Hummus…
- Place all hummus ingredients (except parsley) in a food processor, and process until smooth.
- Add parsley and pulse until well blended.
To serve…
- Spoon hummus into a bowl, sprinkle with toasted pumpkinseeds.
- Serve with pita chips.
![Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/10/Cavatappi-with-Browned-Brussels-Sprouts-and-Buttery-Breadcrumbs.jpg?resize=75%2C75)