Pumpkin Hummus

From Cooking Light

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 (or 3-4 fresh cooked squash)
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)


Pita

Place in a single layer on a baking sheet
Sprinkle with olive oil
Season with salt, pepper, and paprika
Bake @ 400F, until browned and crisp at the edges (about 4-6 minutes)

BNH, from Deanna