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Pumpkin Hummus

Submitted by LyricFox

(Adapted from Cooking Light.)

Ingredients

2 tbsp tahini
2 tbsp fresh lemon juice
2 tsp ground cumin
1 tsp sumac
1 tsp paprika
1 teaspoon olive oil
3/4 tsp salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)
Pita wedges

Directions

Place tahini and next 9 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended.

Cover and refrigerate 2-4 hours. Serve at room temperature. Spoon pumpkinseeds on top of individual servings.