Pumpkin Hummus

Ingredients

• 15 ounce pumpkin canned
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove chopped
• 1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 2 tablespoons juice of lemon fresh
• 1 teaspoon olive oil 
• 4 6-inch pitas cut into 8 wedges ()
• 0.8 teaspoon salt 
• 2 tablespoons tahini (sesame-seed paste)

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 42
2. Place pita wedges on baking sheets; coat with cooking spray.
3. Bake at 425 for 6 minutes or until toasted.
4. Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth.
5. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired.
6. Serve with pita wedges.