This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering.
3 (6-inch) whole-wheat pitas, each split in half horizontally to form 2 rounds
2 teaspoons olive oil
1/2 teaspoon kosher salt
1 cup canned pumpkin puree
2 tablespoons tahini (sesame seed paste)
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 (15-ounce) can cannellini or other white beans, rinsed and drained
2 garlic cloves, chopped
How to Make It
Preheat oven to 400°.
Lightly brush rough sides of pitas with olive oil; sprinkle with kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 400° for 5 minutes; rotate pans, and bake 5 additional minutes or until crisp and golden.
While chips bake, place pumpkin puree and remaining ingredients in a food processor; process until smooth (about 30 seconds). Serve pumpkin spread with pita chips.
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