Ingredients

• 4 (6-inch) pitas, each cut into 8 wedges
• 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 
• 1 garlic clove, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon pumpkinseed kernels, toasted (optional)

Preparation

1. Preheat oven to 425°.
2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.
3. Place tahini and next 7 ingredients (through 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.