First up is a pumpkin hummus that I made for a Halloween party. This wasn't an overly sweet hummus, which was a nice balance from other pumpkin dips I've had before. If you're a fan of hummus and pumpkin, you'll probably like this. I found the flavor good, but sadly not everybody was a fan. Yes, I was talking to someone who made a "blech" sound after tasting it, not realizing I had made it. Which I then pointed out. And it got awkward. But I stand by this recipe. Because we all have different taste buds.
I served this with homemade pita chips.
Pumpkin Hummus (makes approximately 2-3 cups)
Preheat oven to 425°.
Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.
Place tahini, lemon juice, cumin, oil, salt, red pepper, pumpkin, and garlic in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.