"A nice change of pace from the usual hummus. You can find pumpkin seeds, also called pepitas, in groceries and Mexican markets. Prepare up to a day ahead and refrigerate."

Ingredient :

• 4pita breads, each cut into 8 wedges (6 inch)
• cooking spray
• 2tablespoons tahini (sesame seed paste)
• 2tablespoons fresh lemon juice
• 1teaspoon ground cumin
• 1teaspoon olive oil
• ³⁄₄teaspoon salt
• ¹⁄₈teaspoon ground red pepper
• 1(15 ounce) can pumpkin (not pie mix)
• 1garlic clove, chopped
• 2tablespoons chopped fresh parsley

Directions :

• Preheat oven to 425°F.
• Place pita wedges on baking sheets; coat with cooking spray. Bake at 425°F for 6 minutes or until toasted.
• Place tahini and next seven ingredients (through garlic) in a food processor, and process until smooth. Add parsley, pulse until blended. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seed kernels, if desired. Serving size: 3 wedges pita and 3 tablespoons hummus per person.