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Hummus with Pumpkin and Pomegranate
1 c Cooked chickpeas
1 c Pumpkin, cooked and mashed, or canned pumpkin
2 tb Tahini, orig called for 1/3 cup
1/4 c Fresh parsley, minced
3 Cloves garlic, minced
Pita bread, split and warmed, or other crackers, bread, veggies
Puree the chickpeas, pumpkin, tahini, parsley, and garlic until
smooth. Transfer to a serving plate.
Bread open the pomegranates and separate the seeds from the inner
membranse. Sprinkle he seeds over the hummus serv chilled or at room
temperature with the pitas or other "dippers".
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