Traditional hummus gets a colorful twist with the addition ofpumpkin puree. Serve with your favorite vegetables and pita bread!


Yield :

Serves: 10

Ingredients :

1 (15 ounce) can pumpkin
1 teaspoon olive oil
1 garlic clove, chopped
2 tablespoons tahini (sesame seed paste)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
cooking spray
3/4 teaspoon salt
1/8 teaspoon ground red pepper
toasted pumpkin seed kernels (optional)
4 pita breads, each cut into 8 wedges

Preparation :

1. Preheat the oven to 425 degrees F.
2. Place the pita wedges on baking sheets; coat with cooking spray.
3. Bake the pita wedges in the oven for about 6 minutes (or until toasted).
4. Place the pumpkin, tahini, garlic, lemon juice, olive oil, cumin, salt and pepper in a food processor and process until smooth. Add the parsley and pulse until blended.
5. Spoon the hummus into a serving bowl and sprinkle with toasted pumpkin seed kernels (optional).

Nutritional Info :

WW points: 2
Calories: 100
Calories from fat: 20
Total fat: 2.3g
Cholesterol: 0mg
Sodium: 306mg
Total carbs: 17.4g
Dietary fiber: 1.1g
Protein: 3.2g

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