Pumpkin Hummus - cooking recipe

Ingredients

4 pita breads, each cut into 8 wedges (6 inch)
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 (not pie mix)
1 garlic clove, chopped
2 tablespoons chopped fresh parsley

Preparation

Preheat oven to 425\u00b0F.
Place pita wedges on baking sheets; coat with cooking spray. Bake at 425\u00b0F 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.