Pumpkin Hummus

• 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)

1. Preheat oven to 425u0b0.
2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425u0b0 for 6 minutes or until toasted.
3. 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.

pitas, cooking spray, tahini, lemon juice, ground cumin, olive oil, salt, ground red pepper, pumpkin, garlic, flatleaf, pumpkinseed kernels

Taken from www.myrecipes.com/recipe/pumpkin-hummus (may not work)