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White Bean and Pumpkin Hummus with Pita Chips

Photo: Jennifer Causey; Styling: Lindsey Lower

 

Yield Serves 12 (serving size: 3 tablespoons hummus and 4 pita chips)
This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering.

Ingredients

  • 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

Nutrition Information

  • calories 98
  • fat 3.9 g
  • satfat 0.5 g
  • monofat 1.9 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 14 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 197 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.