Hummus of any kind is a staple in my home. It feels so indulgent, when it really is not at all. I see a lot of the premade ones at the grocery stores, but they tend to be way too high in sodium and expensive. Once you know the base recipe for hummus you can add whatever you want to it. Some of my favorite add-ins are roasted red peppers, caramelized onions, or artichoke hearts, or pine nuts. There are so many different things that you can do. This is a variation that I make in the fall and during the Holidays, when it seems like pumpkin is everywhere.
This is also a great recipe to take with you on the go, and this time of year we all need something healthy to have while we are on the go. So many good things to do with this recipe!
4 (6-inch) pitas, each cut into 8 wedges
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (15-ounce) can pumpkin
2 garlic cloves, minced
Preheat oven to 425°. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until browned.