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• 6 (6-in.) pitas, cut into 8 wedges each
• 2 tbsp. tahini
• 2 tbsp. lemon juice
• 1 tsp. ground cumin
• 1 tsp. olive oil
• ¾ tsp. salt
• 1/8 tsp. ground red pepper
• 1 (15 oz.) can pumpkin puree
• 1 garlic clove, chopped
• 2 tbsp. chopped fresh flat-leaf parsley
• 1 tbsp. pumpkin seed kernels, toasted (optional)
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1st Keep
 haras888
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zerbe6982
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Outdoorgrrl
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