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)
Method :
1. Preheat oven to 425°.
2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.
3. Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth.
4. Add parsley; pulse until blended.
5. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.
Nutritional Info :
CALORIES 117 (20% From Fat);
FAT 2.6g (Sat 0.4g,Mono 1g,Poly 0.9g);
PROTEIN 3.7g;
CHOLESTEROL 0.0mg;
CALCIUM 43mg;
SODIUM 330mg;
FIBER 2.1g;
IRON 1.6mg;
CARBOHYDRATE 20.4g
Source: Cooking Light, NOVEMBER 2005
Formatted by : Chupa Babi
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.
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)
Method :
1. Preheat oven to 425°.
2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.
3. Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth.
4. Add parsley; pulse until blended.
5. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.
Nutritional Info :
CALORIES 117 (20% From Fat);
FAT 2.6g (Sat 0.4g,Mono 1g,Poly 0.9g);
PROTEIN 3.7g;
CHOLESTEROL 0.0mg;
CALCIUM 43mg;
SODIUM 330mg;
FIBER 2.1g;
IRON 1.6mg;
CARBOHYDRATE 20.4g
Source: Cooking Light, NOVEMBER 2005
Formatted by : Chupa Babi
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.
