Pumpkin Hummus

4 (6-inch) pitas (pocket bread), each cut into 8 wedges
1 (15.5-oz.) can chickpeas or garbanzo beans, rinsed and drained
3/4 cup canned pumpkin  (about half a 15-oz. can)
3 Tbsp. fresh lemon juice
1 Tbsp. water
1 clove garlic, finely chopped
1/2 tsp. Mrs. Dash Table Blend
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh parsley
Sprinkle of paprika (optional)

Preheat oven to 425 degrees.

Place pita wedges on silicone mat lined baking sheet. Bake at
425 degrees for 6 minutes or until toasted.

Place chickpeas, pumpkin, lemon juice, water, garlic, Mrs. Dash
and pepper into food processor; cover. Blend for 1 minute or
until smooth. Additional water, a teaspoon at a time, can be
added if a smoother consistency is desired. Stir in parsley.
Spoon hummus into a serving bowl. Sprinkle with paprika, if
desired. Serve with pita wedges.

Makes 10 servings (serving size: about 3 Tbsp. hummus and about
3 pita wedges). Makes 2 cups hummus.

NOTE: Refrigerate in tightly covered container for up to 4
days. Hummus can be served with raw veggies cucumber slices,
baby carrots, cherry tomatoes, etc. or fresh fruit apple wedges,
pear wedges, grapes, etc. It is a little chunkier than a typical
store-bought hummus.